Yellowfin Tuna Sashima with Prawns, Ginger and Wasabi


  • 3.5 ounces green spring onion
  • 2 leaves gelatine
  • 3 egg yolks
  • .5 ounces spring onions
  • 3 ounces pouring cream
  • 3.5 ounces daikon radish
  • 3 ounces water
  • + 8 more ingredients
    • .2 ounces Wasabi powder
    • 3.5 ounces angle spring onion
    • peanut oil
    • 4 peeled marinated prawn tails
    • 3.5 ounces pickled ginger
    • 3.5 ounces red onion
    • 10.5 14 oounce tubes of cleaned A Grade Tuna (rolled tightly with gladwrap & frozen)
    • 1 teaspoon dashi powder

Slice tuna 1cm thick with a sharp knife and arrange in a circular fashion in the centre of a plain white plate. Invert wasabi custard in the centre of the plate. Arrange the red onion around the custard then the ginger, followed by the daikon then lastly the green of the spring onion on top of th...

View full recipe at Epicurious


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