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

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.