Name: Sashimi Tuna with Spicy Cod Roe and Meyer Lemon
Yield: Serves 4
Cuisine: Japanese
Ingredients: Dashi as needed; 1 tablespoon Meyer lemon juice, or to taste, or ¼ teaspoon yuzu juice plus 1½ teaspoons regular lemon juice, or 2 teaspoons regular lemon juice; ¾ cup neutral-flavored oil; 5 small sacs (about ½ cup) mentaiko (spicy cod roe; see Note); ½ teaspoon Dijon mustard; 1 large egg yolk; Shichimi togarashi (Japanese “seven-spice” powder; optional); 2 leaves fresh shiso or mint cut into ¼-inch squares; Salt and black pepper; 2 tablespoons Meyer lemon juice (or 1½ tablespoons lemon juice); ½ cup dashi; 2 tablespoons plus 2 teaspoons soy sauce; ½ teaspoon grated Meyer lemon zest or regular lemon zest; 10 ounces sashimi-quality tuna, thinly sliced; ¼ packed daikon sprouts (kaiware; optional); 2 pink radishes, thinly sliced into rounds; 2 tablespoons julienned or thinly sliced (on a bias) scallion greens; A few grinds black pepper; ¼ teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

Although devised for Mirezi in 1995, this is a dish that doesn’t feel dated. I still serve it once in a while, and it seems more recognizable now than it did then. It’s kind of an amalgam of all my favorite flavors—there’s mentaiko, yuzu, and shiso. What can I say? I love Japanese ingredients. Mentaiko is the marinated roe of pollock fish; it’s both salty and full-bodied. Citrusy yuzu juice cuts through the pungency of those fish eggs and the creaminess of the mayo. A radish salad br

Ingredients

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Ingredients

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