japanese tapas: trio of tartare: tuna, salmon, hamachi

there are three components to this dish.  I will give separate directions for each.

I. tuna tartare

ingredients:

sashimi grade tuna

scallions (white part only)

wakame salad

orange tobiko

sesame oil

rice crackers

fine sea salt

directions:

1.  mince up scallions and wakame salad.

2.  finely chop tuna

3.  mix tuna, scallions, wakame salad, orange tobiko, a light dash of sesame oil, and salt to taste. garnish with rice crackers

II. salmon tartare

ingredients:

sashimi grade salmon

Japanese cucumber

ponzu

orange tobiko

chives

directions:

1.  brunoise the Japanese cucumbers. 

2.  finely chop salmon

3.  mix salmon with the cucumbers and tobiko.  add a dash of ponzu to taste and garnish with snipped chives.

III. hamachi tartare

ingredients: 

sashimi grade hamachi

scallions (green part only)

orange tobiko

lemon ponzu

nori

fine sea salt

1.  slice scallions.

2.  finely chop hamachi

3.  mix hamachi with scallions and tobiko. add a dash of ponzu to taste and fine sea salt.  garnish with nori.

japanese tapas: tuna cubes, wakame salad, japanese cucumber, meyer lemon

ingredients:

sashimi grade tuna
japanese cucumber
wakame salad - seaweed salad
orange tobiko
fine sea salt
meyer lemon
shichimi - japanese style chili powder

directions:

1. slice tuna into cubes about 2 cm x 2cm

2. thinly slice japanese cucumber into rounds

3. slice meyer lemon into thin wedges

4. plating:  put a bed of wakame salad in the middle of a white plate. place cucumber rounds around the
wakame. put tuna cubes on top of cucumber- season with fine seal salt, and top with more cucumber rounds. garnish with orange tobiko, a sprinkle of shichimi for some kick, and a lemon wedge.

japanese tapas: miragai sashimi, meyer lemon, tobiko

sometimes the best ingredients need nothing at all to enjoy to the fullest.

ingredients:

miragai- geoduck clam
meyer lemon
orange tobiko
fine sea salt

directions:

1.  slice meyer lemon into thin slices.

2.  carefully slice miragai horizontally into thin sashimi pieces.

3.  plating.  arrange meyer lemon on a plate.  top with miragai sashimi, a light sprinkle of fine sea salt, and
garnish with orange tobiko. serve immediately.

tuna and hamachi carpaccio, avocado tartare, sliced jalapeno

ingredients:

sashimi grade tuna
sashimi grade hamachi
black and gold tobiko
persian cucumber
jalapeno
avocado
lemon

for sauce:

ponzu (homemade or store bought will work)
limes
sugar
mirin
shichimi
grapeseed oil (can sub sesame oil)

directions:

1. prepare mise en place:

      cut avocado in tiny brunoise cut - tartare style, squeeze of lemon, and lightly mix to prevent oxidation
      slice jalapeno rounds paper thin
      cut persian cucumber in half , then slice each half it into thin sheets
      slice tuna and hamachi into fairly thin cuts
      whisk ponzu, fresh lime juice, sugar, mirin, grapeseed oil and a dash of shichimi together

2. to plate:

     place a slice of the cucumber on a cold plate
     top cucumber with tuna or hamachi
     spoon a penny sized amount of avocado tartare in middle
     top avocado with jalapeno slice
     top jalapeno with tobiko

3. spoon sauce around each piece right before serving and serve immediately


*please note, photo taken without sauce.
   

uni shooters, uzura, black tobiko, ponzu

ingredients:

uni

uzura (quail egg)

black tobiko

chives

ponzu

directions:

1.  gently place uni into shot glass

2.  separate white from quail egg and plop over uni

3.  drizzle ponzu over

4.  garnish with black tobiko and chives