Noriaki Yasutake
Perry’s | Washington
DC
Noriaki Yasutake, the inventive sushi chef at Perry’s,
was inspired to follow a culinary path by his father, a sushi chef
who owned and operated the family restaurant in Fukuoka City, Japan.
At 18, Yasutake came to the US to pursue his training and continue
honing his craft as a sushi chef by working for his uncle at Matsuba
in Bethesda, Maryland. From there Yasutake went on to work in New
York with mentor sushi chefs Haruo Ohbu at Inagiku Restaurant
and Hiroshi Nakahara at Bond Street Sushi. Yasutake took
home second place in the World Sushi Olympics in London this October
with his Fish and Chips Roll, a dish that expresses his evolving
style. The Roll is built from a crispy tempura batter intensely
flavored with dashi, rolled in fragrant shiso and nori and topped
with a quenelle of fluke tartare. The roll is garnished with a wasabi
tartar sauce, sweetened with pickled ginger rather than the traditional
chopped cornichons. For an extra crunch Yasutake garnishes the roll
with two impossibly thin and crisp potato fries.
Fish and Chips Roll
Chef Noriaki Yasutake of Perry’s – Washington,
D.C.
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Sushi Rice:
- 4 ounces sushi rice
- Salt, to taste
- Sugar, to taste
- Red rice vinegar, to taste
- Kombu, to taste
Fluke Tartare:
- 2 ounces fluke
- 1 Tablespoon red onion, minced
- Salt, to taste
- Malt vinegar, to taste
- Olive oil, to taste
Wasabi Tartar Sauce:
- 1 ounce mayonnaise
- ½ teaspoon fresh wasabi, grated
- 1 Tablespoon pickled ginger, minced
- Light soy sauce, to taste
Tempura Crunch:
- 7 ounces dashi
- 1 egg
- 3 ½ cups tempura powder
- Oil, to fry
To Assemble:
- Sushi rice
- 1 sheet nori
- 1 shiso leaf
- 2 Tablespoons Tempura Crunch
- Matchstick potato chips
Method:
For the Sushi Rice:
Steam the rice and season with salt, sugar, vinegar and kombu to
taste.
For the Fluke Tartare:
Mince the fluke and combine with the red onion. Add salt, vinegar
and olive oil to taste.
For the Wasabi Tartar Sauce:
Mix the mayonnaise, wasabi, pickled ginger and soy sauce to taste.
For the Tempura Crunch:
Heat the oil for frying and mix the dashi, egg and tempura powder
together until well-blended. Drop small pieces of the batter into
the hot oil and fry until golden brown. Set aside.
To Assemble:
Spread the sushi rice onto the nori. Top the rice with shiso leaf
and Tempura Crunch, then roll. Cut into 6 equal pieces. Top each
piece with a teaspoon of fluke tartar and garnish with wasabi tartar
sauce and matchstick potato chips.
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