Previously featured at Shrine Asian Kitchen. Recipe by Chef Kevin Long.
- 1For sauce: Mix well the soy sauce, dashi, Chinese shallots, sesame seeds, sesame oil, demerara sugar, sherry vinegar, yuzu juice, and garlic. Keeps for 2 weeks in the fridge, and can be used for dumplings, dressings, and of course the Bluefin Toro Tartare!
- 2For tartare: Mix together all final ingredients and mold in the small bowls.
- 3Surround with shallot soy dressing.
- 4Garnish with crispy wontons, chives, and cilantro, as desired
Member recipes are not tested by the CHOW food team.