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Bluefin Toro Tartare with Dried Shallot Soy
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Total Time: 30 mins

Makes: about 4 servings

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


  1. 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!
  2. 2For tartare: Mix together all final ingredients and mold in the small bowls.
  3. 3Surround with shallot soy dressing.
  4. 4Garnish with crispy wontons, chives, and cilantro, as desired

Member recipes are not tested by the CHOW food team.

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