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MEMBER RECIPE

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.

INGREDIENTS
  • 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
INSTRUCTIONS
  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

Member recipes are not tested by the CHOW food team.