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

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