Sashimi of Tuna with Sweet Wasabi, Soy Ginger Dressing

Name: Sashimi of Tuna with Sweet Wasabi, Soy Ginger Dressing
Yield: Serves 5 as an Entrée
Cuisine: Asia
Ingredients: 350 ml (12 fl oz) grapeseed oil; ½ teaspoon salt; 4 tablespoons honey; 1 whole kohlrabi, leaves removed; juice of ½ lime; 1 egg yolk; 90 g (3¼ oz/2 tubes) wasabi; pickling liquid (Essentials); 150 g (5½ oz) alted cucumber (Essentials); 30 g (1 oz) wakame, rehydrated, sliced; sea salt flakes, to serve; baby coriander (cilantro) and baby shiso (perilla) leaves, to garnish; 100 ml (3½ fl oz) sugar syrup (Essentials); 100 ml (3½ fl oz) rice wine vinegar; 2 spring onions (scallion), thinly sliced; 165 ml (5¼ fl oz) light soy sauce; 300 ml (10½ fl oz) ginger oil (Essentials); 5 × 100 g (3½ oz) pieces sashimi-grade tuna, sinew and bloodlines removed; 1½ tablespoons mirin

Preparation info

Serves
5
as an Entrée

Difficulty
Medium

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Easily one of the most popular dishes in the history of Lotus. The sweet wasabi is really what makes this dish. During the height of the elBulli hype, a chef I worked with at Moog had just returned from working there and came up with this emulsion to serve with fish. The heat and sweetness work well with any raw seafood, particularly scallops, scampi or kingfish.

Ingredients

Asia
Fish course
Pescatarian
Spicy

Ingredients

Method