6 ounces tuna loin (sashimi grade), small dices
6 ounces hamachi (sashimi grade), small dices
6 ounces salmon (sashimi grade), small dices
2 teaspoons red onlions, small dices
2 teaspoons chives, small dices
1 1/2 teaspoon tobiko caviar (flying fish roe)
2 teaspoons soy sauce
2 teaspoons chili oil
18 pieces baby red shiso leaves
pinch of sesame seeds (optional)
Taro Root Chips
1 quart vegetable oil
18 pieces taro root, sliced paper-thin into 4-inch diameter discs
salt to taste
Place tuna, hamachi and salmon in three different mixing bowls. Cover
with plastic wrap and store in refrigerator until needed. In a medium
mixing bowl, place onions, chives, tobiko, soy sauce and chili. Stir
together until well-mixed. Divide onion-caviar mixture evenly among
tuna, hamachi and salmon. Fold each gently until all are well-mixed.
Place plastic wrap over each and store in refrigerator for later use.
Note: This is a raw-fish recipe and should be eaten that day.
Taro Root Chips
Preheat oil in a large pot to 350 F. Fry taro
root into individual chips. Remove from fryer and drain on paper towel
and immediately season with salt. Store covered in a dry place.
Place approximately 1 ounce of each of the tartars
onto the taro root chips, then add baby red shiso leaves to each.
Sprinkle sesame seeds on each tartar chip and arrange one of each type
of tartar on plates. Serve immediately.
Recipe excerpted from New Asian Cuisine: Fabulous Recipes from
Celebrity Chefs by Wendy Chan and Grace Niwa (International Food, Wine
& Travel Writers Association, 2006)