My Version...
We spent the 4th of July weekend in the San Francisco Bay Area and had the best time! It was mostly an eating fest which is quite normal for our vacations...lol One of the highlights was being able to go to Iron Chef Morimoto's restaurant in the Napa Valley. My favorite dish was the Toro Tartare and after having it there, I decided I wanted to try to make it at home. I succeeded :o)
My post about Morimoto Napa & other restaurants...
Morimoto Napa's Version...
Served with Nori Tsukudani, Wasabi, Sour Cream, Chives, Guacamole & Mini Rice Crackers...
Toro Scraps & Maguro...
Toro (fatty tuna) is quite expensive, but sometimes at the Japanese market they sell toro scraps that's much cheaper :o) For the toro tartare, I used a combo of toro & regular maguro (tuna).
Toro
Chopping Toro & Maguro...
Served w/Nori Tsukudani, Mini Rice Crackers, Wasabi, Yuzu Kosho & Dashi Shoyu & Uni
Nori Tsukudani
English Label...
Toro Tartare
I hand chopped it super fine...
I was too lazy to make all the condiments;o) I didn't think it needed the sour cream, chives or guacamole. Next time I may add chopped green onions. There is a popular sushi dish called Negi Toro which is cubed toro with green onion. I was lucky enough to have the mini rice crackers leftover from a previous trip to Japan because I wasn't able to find it in a Japanese market here. This type of rice cracker is usually used for Ochazuke (Rice w/hot Tea). Traditional Yuzu Kosho is Yuzu Peel (a type of citrus) mixed w/green pepper & salt then fermented.
At Morimoto the dipping sauce wasn't just regular soy sauce, it was soy sauce mixed w/Dashi Stock (Bonito/Kombu). I made dashi instead of using just the powdered stuff and then mixed it with regular soy sauce & Shiro Shoyu (White Soy Sauce) which is slightly different than light soy sauce, it has a less salty flavor to it.
Tsukudani is seafood, meat or seaweed cooked down in Mirin (Sweet Cooking Sake) & Soy Sauce. Nori is the seaweed version. I haven't tried to make it since it's so easy to buy it at the store :o) It's a popular Japanese condiment eaten with rice.
Hamachi, Chu-Toro & Ikura
I also served other sashimi (raw fish) to make hand rolls and to eat just as sashimi :o) Yellow Tail, Middle Grade Fatty Tuna & Salmon Eggs...
My previous post about how we eat Sushi/Sashimi at home...
