PBS is a 501(c)(3) not-for-profit organization. Step 3: Cook seasoned sides over high heat with a bit of oil. Yumiko thank you for such detailed instructions, it looks so delicious and is indeed a restaurant worthy presentation. Japanese-style Kingfish Tartare (Kingfish Tataki), Katsu Curry (Japanese Curry with Chicken Cutlet), Side dish 1: Tuna Tataki (Seared Tuna) with Ponzu Dressing – today’s recipe, make-ahead Ponzu Dressing. Another one of my favorite uses for ponzu sauce is as a refreshing dipping sauce for sashimi. It is called this because the red colour of the daikon resembles the autumn momiji (Japanese maple tree) leaves. I had one fresh yuzu that I bought at the Japanese grocery store. Yuzu is a Japanese citrus which has a distinctive and stronger fragrances than lime, Lemmon or orange, I think. Ponzu sauce uses. You can try different citrus juices to make Ponzu variations. Make a vertical incision to the daikon piece, three quarters of the way through so that the bottom part of the daikon is intact. Serve immediately. Poke few holes in a piece of daikon and fill the holes with red chillies. This is one of the very popular and tasty dishes often served at Japanese restaurants. Don’t forget to see the section ‘MEAL IDEAS’ below the recipe card! Using a sawing motion or applying too much pressure will make the fish flake apart. Top each slice with a small mound of the spicy daikon. Kanpachi starts off as Shokko, becomes Shiogo, which then matures into Akahana before becoming Kanpachi. While tempting, I can’t blame American sushi restaurants for my miseducation. But today’s tataki is made with a sashimi tuna block, which is easier to find (at least in Sydney) and less fiddly to sear. My Tuna Tataki is a block of sashimi tuna lightly seared and served with Ponzu Dressing. thankfully they sell it in local grocery stores as well here. What’s your preference ? You might have noticed this but I used a different block of tuna from the tuna in Option 1. So, I decided to serve all of them with Tuna Tataki. Then grate the daikon. Cook until the bottom of the tuna changes colour, about 2-3mm/ 1/8" into the flesh (about 15-20 seconds, note 7). Yuuum! Spicy, creamy, tart and savory, it’s a singular combination of tastes and textures that will have you wanting more. 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. 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. Step 1: You will need a cuboid-shaped block of sashimi tuna. As it turns out, Kanpachi, Hamachi and Yellowtail are three totally different fish! I do notice a few different types. Since Ponzu is a sour dressing, I serve Japanese Meat and Potato Stew (Nikujaga) which has a slightly sweet flavour with a small quantity of meat. I then filled the centre with suitable vegetables I had on hand, i.e. My favourite ponzu is yuzu flavoured ponzu. Drizzle Ponzu over the tuna or serve Ponzu separately for each individual to pour over. In today’s recipe, I used a home-made Ponzu dressing that I posted in Japanese Dressings. Place the tuna blocks on a cutting board. Grate the daikon with chillies using a fine grater. I have two ways of serving Tuna Tataki today. 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. I was born and raised in Japan and migrated to Australia with my family in 1981. To serve, drizzle the yellowtail with the ponzu and sprinkle with the chives. Filed Under: All Recipes, Appetisers & Starters, Main. Kanpachi is of the species Seriola dumerili (Greater Amberjack) whereas Hamachi is of the species Seriola quinqueradiata (Japanese Amberjack). Spread the tuna slices next to the perilla leaf only slightly overlapping each other (or no overlapping if the plate is large). Hold the daikon firmly, facing the opening down, so that the chillies do not fall out. Prep Time does not include the time required to make Ponzu. 8. My Tuna Tataki (Seared Tuna) is a block of sashimi tuna lightly seared and served with Ponzu dressing. 2. But you can keep Momiji Oroshi in the freezer. It is also used widely in Japan as a condiment for hot pot dishes where the broth of the hot pot is plain. So what are you eating when you order “yellowtail” at a sushi restaurant in the U.S.? Now your Tuna Tataki is done! For the fish, be sure to read this post on finding fish that’s suitable to eat raw. Place half of the tuna tataki slices around each perilla leaf. The amount of pepper depends on how spicy you want it to be but do not make it too peppery. It goes very well with Ponzu Dressing. Thank you, Nagi! You can put them in the fridge to speed up the cooling process. The tuna slices are not square this time. A third species: Seriola lalandi (Yellowtail Amberjack), which is known as Hiramasa in Japan is technically the only species that that can be marketed as “yellowtail” according to the FDA. In my posts Japanese-style Kingfish Tartare (Kingfish Tataki) and Bonito Tataki (Seared Bonito) I talked about two Japanese cooking methods called ‘tataki’ (たたき). Ponzu is a very handy dressing to have – it can keep many months in the fridge. Because the colour of Tuna Tataki is deep red, I think that the light colour is better suited as a garnish. All rights reserved. https://www.greatbritishchefs.com/recipes/hamachi-sashimi-recipe Mum, this looks sooo good! In Japan, the seared tataki is most commonly made with bonito by grilling the surface of the fillet. Serve immediately. Put the bok choy in a bamboo or collapsible steamer and cover. 7. I used a 10cm/4" long piece of daikon to make long strands of daikon salad. Although the name Hamachi is the appropriate name for this species, in my personal experience, most “Hamachi” in the U.S. has the fat content of what would be considered Buri in Japan (Hamachi is much leaner). Instead of relying on cooking duration, check the thickness of the seared portion – 2-3mm/ 1/8". Hiramasa is the last stage of development of the Yellowtail Amberjack and also goes by the name Hirago when younger. You can cover and refrigerate this for a few hours if you need to prepare it ahead of time. It gives you a list of dishes that I have already posted and the new recipe in this post that can make up a complete meal. P.S. See the step-by-step photo as a guide. Left: Home-made Ponzu with ingredients still in the liquid. Repeat to season four long sides of the tuna block. Yumiko I never had ponzu until the other day thanks to you. For those who have never had it, Kanpachi is rich and creamy, but it has a much firmer texture than Hamachi or Buri, making it taste lighter. So why all the confusion? All you need is a block of sashimi tuna and home-made Ponzu! Arrange on a plate. Perhaps the confusion stems from the fact that they are both members of the Amberjack genus. While kanpachi with its mild flavor and firm creamy texture work really well for this dish, any type of Amberjack will work just fine. Hamachi is actually the middle stage of development for the Japanese Amberjack, which is preceded by Inada and succeeded by Buri. Our partner in public broadcasting: Grate the daikon using the rasp side of a box grate, and drain it in a fine mesh sieve. I recommend that the length be no longer than 15cm/6” as it becomes difficult to handle. Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. You want to cut each slice with a single swipe without applying much pressure. There are only 3 steps to making Tuna Tataki and it takes less than a couple of minutes to cook. Squeeze the chillies to remove excess moisture and place them in the slit of the daikon vertically. Add the sriracha to the daikon, and stir to combine. 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). 6. The recipe for Momiji Oroshi makes more than you need for Tuna Tataki. Salt lightly and sprinkle black pepper over the long sides of the blocks (note 6).