Maguro Carpaccio with Yuzu Pepper Sauce

As you know, Carpaccio is an Italian dish of raw thin sliced beef with lemon, olive oil, and Parmesan cheese. Often I see Carpaccio offered at restaurants using Sashimi grade instead of beef. I really like sashimi version and typically order it when I see it at my favorite restaurants.

Today I am introducing Maguro (tuna) Carpaccio with Yuzu (citrus) pepper sauce based on soy sauce and olive oil. If you are a sashimi and sushi lover, then you should try this new way to eat Maguro. Ask the Japanese store near you or fresh seafood store and they will help you find sashimi grade Maguro.

Maguro Carpaccio with Yuzu Pepper Sauce

·      300g of Maguro (sashimi grade tuna)

·      2 teaspoons of Yuzu pepper (Yuzu kosho)

·      2 teaspoons of soy sauce

·      2 tablespoons of extra virgin olive oil

·      1 tablespoon of freshly squeezed lemon juice

·      optional: green sprouts, micro greens, water cress, herb or spring salad mix

1.     Mix well Yuzu pepper, soy sauce, extra virgin oil, and lemon juice.

2.     Slice Maguro a little less than 1/4 inch, then line the sliced Maguro up on a plate.

3.     Pour Yuzu pepper dressing on the Maguro. Serve with some greens for decoration or taste.

*You can wrap with plastic wrap and chill them after step 2), then pour the Yuzu pepper dressing right before serving.

Magical Taste, Buttermilk Dressing over Seasonal Salad

This buttermilk dressing is unbelievable. The aroma from the dill and the creamy sauce will make you pig out your vegetables. Use any seasonal vegetables for your salad. For your leftover buttermilk, try my pancake recipe!  Link: The Classic Buttermilk Pancakes

Magical Taste, Buttermilk Dressing over Seasonal Salad

·      ¼cup (80cc) of buttermilk

·      ¼cup (80cc) of plain yogurt

·      ¼cup (80cc) of Japanese mayonnaise

·      3 to 5 tablespoons of dill

·      ¾ to 1 teaspoon of salt

·      ¾ to 1 teaspoon of Dijon mustard

·      some pepper

·      some pouched eggs   Recipe: How to Make Poached Eggs

1.     Chop the dill finely.

2.     In a bowl, mix buttermilk, yogurt, Japanese mayonnaise, dill, salt, Dijon mustard, and some pepper.

3.     Place pouched egg on top of your seasonal salad and generously pour the mixed dressing over your plate.

Sautéed Daikon Leaves with Dried Baby Anchovy

Did you know the leaves on the daikon radish are eatable? Don't let it go to waste! Here is a recipe you can enjoy by it self or over plain rice!

Sautéed Daikon Leaves

·      250g of daikon radish leaves (1 daikon radish worth of leaves)

·      20g of Shirasu (dried baby anchovy)

·      1 tablespoon of white toasted sesame

·      2 to 3 tablespoons of sesame oil

·      2 to 3 tablespoons of soy sauce

·      2 to 3 tablespoons of Japanese sake

·      1 tablespoon of Mirin (Japanese sweet wine)

·      optional: rice

1.     Wash the daikon radish leaves well and chop finely.

2.     Heat up a pan with sesame oil. Cook the chopped daikon radish leaves over medium heat. Add more sesame oil if necessary.

3.     Once the leaves are cooked and the color of the leaves changes, add Shirasu (dried baby anchovy).

4.     Add soy sauce, Japansese sake, Mirin, and white toasted sesame and simmer until the liquid completely evaporates.

5.     Top it over rice and serve.

Mango Slush

Nothing beats slush made with fresh fruits! Try my sweet mango slush perfect for the hot summer.

Mango Slush

·      1 ripe mango

·      2 to 3 tablespoons of honey

·      1 cup (240cc) plain yogurt

·      1 cup (240cc) ice

1.     Cut the mango into small pieces and put them in a blender.

2.     Add honey in the blender and pulse until paste forms.

3.     Add yogurt.

4.     Add ice.

5.     Pulse again.

6.     Add some ice in cups and pour the slush.