Amuse: Aji no Tataki
Preparation
- First let the horse mackerel and flying fish roe thaw in the packaging in cold water for half an hour.
- Cut the horse mackerel, spring onion and ginger into small pieces with a sharp knife until a creamy whole is formed.
- In a bowl, mix the soy sauce and mirin through the tataki (Japanese for ‘cut into small pieces’).
- Take a shiso or chicory leaf, put a generous spoonful of Aji no Tataki onto it and place it on a festive plate. Repeat until the tataki is finished.
- To finish off, garnish the Aji no Tataki with the flying fish roe.
Aji no Tataki
Culinary amuse to start the evening in style
Preparation time
15 minutes (excl. half an hour defrosting)
Accessories
Sharp kitchen knife
Ingredients:
- 150 gr horse mackerel sashimi (Aji Sashimi)
- 15 g spring onion
- 10 g ginger (grated)
- 40 ml soy sauce
- 10 ml mirin (Japanese rice wine)
- 6-8 shiso leaves (available at Asian supermarkets) or 6-8 chicory leaves
- Flying fish roe (Tobiko)