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Ingredients

• Yuzu-ginger Vinaigrette:
• 1/4 cup Yuzu
• 1/2 Tbsp. rice vinegar
• 1 Tbsp. soy sauce
• 1 tsp. Sambal
• 1 1/2 Tbsp. Grated ginger
• 1/2 Tbsp. Minced garlic
• 1/4 cup canola oil
• 3 Tbsp. mirin or simple syrup
• kosher salt to taste
• Ponzu Aioli:
• 1/2 cup mayonnaise
• Ponzu Sauce to taste (dashi, Yuzu, Soy Sauce; pre-bottled versions are available)
• Tartare:
• 1 lb. Sashimi grade Ahi, cut into 1/8 inch dice
• 1/4 cup Sweet or red onion, finely diced
• 1/3 cup Japanese cucumber, finely diced
• Fresh chives, finely chopped
• Ikura (salmon Roe) for garnish
• Micro Shiso leaves for garnish
• kosher salt
• pickled Cucumber:
• Japanese cucumber, sliced into thin rounds
• 3/4 c. rice wine vinegar
• 1/4 c. mirin or simple syrup

Description

Asian Flavors Give This Adaptation A New Twist.

Group Recipes