SALMON TATAKI KARASHI-SU SAUCE

INGREDIENTS

480g salmon loin 140g sugar 400 g miso paste 40 g soy sauce 48g sake 240g mirin 10g karashi powder 200g rice vinegar Unagi sauce Rainbow carrot

by CRISTIAN GOYA

Method

Season the salmon with salt and pepper and let marinated 10 minutes. Sear it for few seconds on each side in a hot pan and cool it down in an ice bath. Slice it sashimi style in 6 slice per portion. Karashi sauce Reduce for 10 minutes sake mirin and sugar, then add the miso paste and soy sauce, let it cook for a further 10 minutes. Remove and let it cool, once the miso sauce is cold, then add the rice vinegar and karashi mustard powder. Plating In a plate put 3 spoon of karashi sauce at the bottom, add 6 slice of salmon tataki and put some dots of unagi sauce, garnish with a rainbow carrots shaving.