Thursday, June 29, 2017

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.




★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

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