Masaki Sugisaki's Tuna Tartare with Soy-Cured Quail Egg, Caviar and Wasabi
A masterclass in how a little patience and gentle cooking techniques such as curing and infusing can make some of the world’s most luxurious ingredients even tastier, this Japanese tuna tartare might be small - but it boasts a huge amount of pure, clean, umami-rich flavour. Well worth the expense of the seriously high-end ingredients. The tsukuri soy used to season the tuna and cure the quail egg yolk is also a fantastic umami bomb to have to hand in the fridge.
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Пікірлер: 13
Looks so simple but man was there a lot of work behind it! Kind of guy I’d like to learn from cool dish
Wonderful
Beautiful. Would love to study Japanese cuisine.
Amazing chef
Exceptional Chef
Amazing
Excellent
Looks delicious, wish I could try it!
Wow, I going to make this beautiful dish this week. But without the fresh wasabi, can't get that in Sweden 😪.
I will try this using products I can source.
much prefer the simple style tartare where you actually taste the meat/fish to the heavy haute cuisine one with capers mustard ketchup mayo whatever else ..
subarashi
Yo I've never met or seen a gay Japanese guy. This is amazing. You go chef.