So why all the confusion? Mum, this looks sooo good! It is almost like the Tuna Tataki dish at the world-famous chef Nobu’s restaurant. Filed Under: All Recipes, Appetisers & Starters, Main. Save my name, email, and website in this browser for the next time I comment. Food Home » Fresh Tastes Blog » Prepare Kanpachi Sashimi with Spicy Ponzu. Of 26 samples of fish that were labeled “yellowtail”, 92 percent of them were from Japanese Amberjack, not Yellowtail Amberjack as the name would imply. Depending on the temperature of your frying pan, the duration varies. My Tuna Tataki is a block of sashimi tuna lightly seared and served with Ponzu Dressing. Squeeze some, but not all, of the water out of the grated daikon (you should end up with about 1 tablespoon). Any tips on where to buy sashimi Tuna in a block like that in Sydney? Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. I plated it in a certain way, but it is up to you how you want to place the condiments and tuna slices. It goes very well with Ponzu Dressing. All three species of Amberjack take on different names as they mature. What’s your preference ? Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy. Confused yet? Step 3: Cook seasoned sides over high heat with a bit of oil. Ponzu is a very handy dressing to have – it can keep many months in the fridge. This was so good. Also at Japanese grocery shop – Tokyo Mart in Northbridge and Lucky Mart in Artarmon, they sell frozen tuna sashimi block which can be halved lengthwise to make the black exactly like that. I had one fresh yuzu that I bought at the Japanese grocery store. Do not season on the small sides that are adjacent to the four long sides (the square sides in my step-by-step photo, because only the long sides will be seared. It looks almost like the world-famous chef Nobu’s Tuna Tataki! I used two cuboid shaped tuna blocks that are about 3cm x 3cm x 10cm/1¼" x 1¼" x 4" each (Serving Option 1 photo). Place the tuna blocks on a cutting board. I was born and raised in Japan and migrated to Australia with my family in 1981. It is important to have a cuboid block (or as close to it as possible) to sear the tuna evenly. I decided to serve Tuna Tataki as a side dish in this Meal Idea. The recipe for Momiji Oroshi makes more than you need for Tuna Tataki. Drain and squeeze the daikon to get rid of excess moisture and pile up half of the daikon on each serving plate, slightly off-centred. I then filled the centre with suitable vegetables I had on hand, i.e. But one yuzu was not enough to make the amount of Ponzu I wanted to make so I added freshly squeezed lemon juice and a little bit of orange juice. Make a vertical incision to the daikon piece, three quarters of the way through, so that the bottom part of the daikon is intact. Searing tuna is a very easy way of preparing sashimi and making a stunning presentation of the dish. Momiji oroshi is a spicy condiment that goes very well with Ponzu. The amount of pepper depends on how spicy you want it to be but do not make it too peppery. Instead of perilla leaf and daikon, you can use soft lettuce leaves. Poke few holes in a piece of daikon and fill the holes with red chillies. Some with lime and others just citrus. As I touched on previously, this is a superb dipping sauce for nabe and shabu-shabu. But the most popular authentic ponzu dressing is made with a Japanese citrus fruit called ‘yuzu’ (ゆずor 柚), which is tart and fragrant – close to grapefruit but not so sweet. If you can source fresh yuzu, by all means make ponzu with yuzu instead of lemon or lime juice. Salt lightly and sprinkle black pepper over the long sides … Instead of relying on cooking duration, check the thickness of the seared portion – 2-3mm/ 1/8". Hi Elizabeth, thanks a lot! Make a vertical incision to the daikon piece, three quarters of the way through so that the bottom part of the daikon is intact. Please see the Ponzu recipe in my post Japanese Dressings. Hamachi is actually the middle stage of development for the Japanese Amberjack, which is preceded by Inada and succeeded by Buri. Salt lightly and sprinkle black pepper over the long sides of the blocks (note 6). Use a long, sharp knife such as a sashimi knife or a carving knife to cut the yellowtail into thin slices. Spread the tuna slices next to the perilla leaf only slightly overlapping each other (or no overlapping if the plate is large). Even in Japan, many people seem to think that Kanpachi and Hamachi are just two names for the same fish. Now that we’ve cleared that up, let me tell you about this delightful appetizer using Kanpachi (mature Greater Amberjack). I hope it is of help to you. Ponzu is great for Chilled Tofu, Yudōfu and hot pot dishes such as Shabu-shabu. So if you’re eating “yellowtail,” chances are you’re actually eating Buri. 2. Serve immediately. When the frying pan becomes hot, place the tuna blocks on one long side at the bottom. Add the sriracha to the daikon, and stir to combine. I’ve sliced it thinly and topped it with grated daikon mixed with sriracha. The sauce is a mixture of yuzu juice and soy sauce, but if you can’t find yuzu juice, Meyer lemon juice works as well. Drizzle Ponzu over the tuna or serve Ponzu separately for each individual to pour over. Serve immediately. It is almost like the Tuna Tataki dish at the world-famous chef Nobu’s restaurant. To serve, drizzle the yellowtail with the ponzu and sprinkle with the chives. My favourite ponzu is yuzu flavoured ponzu. Hold the daikon firmly, facing the opening down, so that the chillies do not fall out. If you’ve ever been confused by all the Japanese names associated with “yellowtail” at sushi restaurants, you’re not alone. Place half of the tuna tataki slices around each perilla leaf. (Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog). You can put them in the fridge to speed up the cooling process. Now your Tuna Tataki is done! Kanpachi is of the species Seriola dumerili (Greater Amberjack) whereas Hamachi is of the species Seriola quinqueradiata (Japanese Amberjack). All you need is a block of sashimi tuna and home-made Ponzu! Read More…. You can adjust the quantity of Tuna Tataki to suit to your appetite. It’s been 6 weeks since I got back from Japan. I try to come up with a combination of dishes with a variety of flavours, colours, textures and make-ahead dishes. The alternative method I use these days is easier. Then grate the daikon. Only cook for 15-20 seconds on each side until you get 2-3mm/1/8″ of seared trimming around the tuna block (see the step-by-step photo ). After making few and taking photos etc, I still thought it looked good and they were really yummy. When are you making this for family dinner?? In Japan, the seared tataki is most commonly made with bonito by grilling the surface of the fillet. The hero of today’s dish is Tuna Tataki so I presented the tuna slices in a circle to show off. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network. If you can only buy a chunk of sashimi tuna sliced perpendicular to the backbone (sold like a round triangular shape), see my post Sashimi (Sliced Raw Fish), which shows how to get blocks out of a big triangle piece. 5. I do notice a few different types. Soak the julienned daikon in ice water to crisp. You probably pay dearly for it at restaurants, but you can easily make it at home. While tempting, I can’t blame American sushi restaurants for my miseducation. Then grate the daikon with the chilies inside. Step 1: You will need a cuboid-shaped block of sashimi tuna. I recommend that the length be no longer than 15cm/6” as it becomes difficult to handle. Our partner in public broadcasting: Grate the daikon using the rasp side of a box grate, and drain it in a fine mesh sieve.