Bluefin Toro Tartare with Dried Shallot Soy Recipe

By Shrine
Difficulty: Medium | Total Time: 30 mins | Makes: about 4 servings

Previously featured at Shrine Asian Kitchen. Recipe by Chef Kevin Long.

  • 1 C. soy sauce
  • 3 T. dried Chinese shallots
  • pinch of sesame seeds
  • few drops of sesame oil
  • 2 tbsp demerara sugar
  • 2 tbsp sherry vinegar
  • 1 clove garlic, smashed
  • 1 C. soy sauce
  • 1 T thinly sliced scallions (soaked in ice water)
  • 1 C. soy sauce
  • 3 T. dried Chinese shallots
  • 2 tbsp sherry vinegar
  1. For 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!
  2. For tartare: Mix together all final ingredients and mold in the small bowls.
  3. Surround with shallot soy dressing.
  4. Garnish with crispy wontons, chives, and cilantro, as desired

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