Tataki Recipe
Gulf Yellowfin or Dry Aged NY Strip, Seaweed Salad, Yuzu Ponzu, Citrus Kosho Cream
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Ingredients
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Tataki
Seaweed Salad
Yuzu Ponzu
Citrus Kosho Cream
Method
Tataki Preparation
- 1
Prepare the Protein
Season the Gulf Yellowfin Tuna or Dry Aged NY Strip with salt and black pepper on all sides.
- 2
- 3
Slice the Protein
Once rested, slice the fish or steak into thin slices, about 1/4 inch thick.
Seaweed Salad Preparation
- 4
Rehydrate the Seaweed
Soak the dried seaweed in warm water for about 10 minutes until rehydrated. Drain and squeeze out excess water.
- 5
Mix the Salad
In a bowl, combine the rehydrated seaweed, rice vinegar, soy sauce, sesame seeds, cucumber, and julienned carrot. Toss well to combine.
Yuzu Ponzu Preparation
- 6
Combine Ingredients
In a small bowl, whisk together yuzu juice, soy sauce, mirin, and dashi stock until well combined.
Citrus Kosho Cream Preparation
- 7
Make the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in yuzu kosho and lemon zest. Season with salt to taste.
Assembly
- 8
Plate the Dish
On a serving plate, arrange the sliced tataki. Top with the seaweed salad. Drizzle with yuzu ponzu and add a dollop of citrus kosho cream on the side.
