Horse Mackerel Tataki-Style

Name: Horse Mackerel Tataki-Style
Cuisine: Japanese
Ingredients: 1 tablespoon gari (sweet pickled ginger), minced; 1 tablespoon gari (sweet pickled ginger), minced; 1 tablespoon finely julienned ginger, 1½ inches long, soaked in cold water; 1 tablespoon finely julienned ginger, 1½ inches long, soaked in cold water; Several drops of usukushi shoyu (light-colored soy sauce); Several drops of usukushi shoyu (light-colored soy sauce); 10 shiso (perilla) leaves, 2 finely julienned and 8 left whole; 1 teaspoon white sesame seeds, toasted; 8 thinly sliced medium-size baguettes, crisped in the oven; Coarse sea salt; 1 teaspoon freshly squeezed lime juice; 1 filleted and boned ma-aji (horse mackerel) or ¼ pound sushi tuna or yellowtail; 1 tablespoon chives, finely sliced; 1 filleted and boned ma-aji (horse mackerel) or ¼ pound sushi tuna or yellowtail; 1 filleted and boned ma-aji (horse mackerel) or ¼ pound sushi tuna or yellowtail; 1 filleted and boned ma-aji (horse mackerel) or ¼ pound sushi tuna or yellowtail

Aji no tataki

Preparation info

Makes
8
hors d’oeuvres

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

In this dish, aji no tataki, filleted, peeled absolutely fresh horse mackerel (pages 168 and 195) is sliced and briefly chopped with seasonal herbs and spices. Chopping (tataki) facilitates the release of the flavor of the herbs and spices. At a sushi restaurant, a chef usually prepares this dish in front of you at the counter upon receiving your order.

To purchase fresh horse mackerel for this dish, visit a Japanese food store and tell the fishmonger what you a

Ingredients

Asia
Japan
Starter
Fish course
Pescatarian

Ingredients

Method