Yellowtail Tataki Recipe

Inspired by Published on Main

Time50m

Serves2

green tea dashi, celtuce, seaweeds and truffle

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Ingredients

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Fish

1 pound Yellowtail (Hamachi) fillet

Dashi

2 cups Green tea

1 cup Dried bonito flakes

1 piece (4 inches) Kombu (dried sea kelp)

Vegetables

1 head Celtuce (or lettuce of choice)

Seaweeds

2 sheets Nori sheets

1/2 cup Wakame (dried seaweed)

Truffle Oil

2 tbs Truffle oil

Seasonings

2 tbs Aged soy sauce

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Prepare the Dashi

In a saucepan, combine green tea, dried bonito flakes, and kombu. Bring to a simmer and let steep for 10 minutes. Strain and set aside.

Prepare the Celtuce

Wash and thinly slice the celtuce. Set aside.

Prepare the Seaweeds

Soak the wakame in cold water for about 10 minutes until rehydrated, then drain. Cut nori sheets into strips.

Slice the Yellowtail

Using a sharp knife, slice the yellowtail fillet into thin, sashimi-style pieces. Season with salt and black pepper.

Assembly

Plate the Dish

On a serving plate, arrange the yellowtail slices alongside the celtuce. Drizzle the green tea dashi over the fish. Add the soaked wakame and nori strips on top.

Finish with Truffle Oil

Drizzle truffle oil over the assembled dish and serve with soy sauce on the side.