Salmon Tataki in Nori Crust

Name: Salmon Tataki in Nori Crust
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: 2 tbsp mirin; 2 tbsp yuzu juice (or lemon juice); 2 tbsp yuzu juice (or lemon juice); 2 tbsp honey; 5 x 5 cm (2 x 2 in.) piece of kombu; ½ medium-sized mooli (daikon); ½ medium-sized mooli (daikon); 2 sheets of nori; 100 ml (scant ½ cup) soy sauce; 400 g (14 oz.) salmon loin (the thicker end of one salmon fillet); 400 g (14 oz.) salmon loin (the thicker end of one salmon fillet); coriander (cilantro) cress (optional); olive oil

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Tataki is sashimi that has been seared on the outside and is therefore still raw in the middle. Here, it is served on a bed of crunchy mooli (daikon) with a ponzu dipping sauce.

Ingredients

100 ml (scant ½ cup) soy sauce
2 tbsp mirin

Asia
Japan
Fish course
Starter
Pescatarian

Method

Make the ponzu dipping sauce: add soy, mirin, yuzu and honey to a small saucepan and heat through gently. Wipe the kombu clean with a damp cloth, add to the dipping sauce and leave to simmer for 5 minutes to infuse. Decant the ponzu into a plastic container, cover and leave in the fridge to infuse further.

Peel the mooli (daikon) and grate along the length on the finest setting of a Jap