search
Loading
|  home | feedback | help          
StarChefs
rising home
terano home
revue home
recipes
biography
restaurant




koji terano
rising stars
September 2003 WASHINGTON, D.C.
Tuna Tartare
Chef Koji Terano of Sushi-Ko — Washington, D.C.
Adapted by StarChefs

Yield: 1 serving

Ingredients:

    For Tuna Tartare
  • 4 ounces sashimi grade tuna
  • ¼ cup Fuji apple, peeled & diced
  • ½ teaspoon Goma (sesame seeds)
  • ¼ teaspoon Tobiko (smelt roe)
  • Micro greens
  • Quail egg yolk


  • For Sauce
  • 2 Tablespoons soy sauce
  • 1 Tablespoon vegetable oil
  • ½ teaspoon cayenne
  • 2 ounces white Miso paste
  • ½ teaspoon sweet sake
  • 1 Tablespoon honey

Method:

Prepare the Sauce:
In a mixing bowl, combine all ingredients. Mix well by hand. Set aside until needed.

Prepare the Tuna:
Cut 3 ounces of tuna into small cubes. Coarsely chop the remaining 1 ounce of tuna.

To serve:
Place a mixture of the micro greens on a small plate. In a mixing bowl, combine ½ of the sauce with the tuna. Toss gently to coat the tuna with the sauce. Add the apple and mix gently. The remaining sauce may be added, to taste. With a mold or by hand, arrange the tuna on top of the greens. Top the tuna tartare with the Tobiko. Place the Quail egg yolk on top of the Tobiko. Sprinkle the plate with the sesame seeds.


Wine Pairing:

1999 Michel Lafarge Volnay "Chateau de Ducs" 1er Cru

 
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy