Here is a simple, yet delicious combination that is sometimes served in traditional Japanese sushi restaurants, either alone, on rice, in maki (roll) or temaki (cone-shaped handroll).
1 stalk of Negi green onion
Chop otoro finely, as if to make tartar.
Add chopped Negi-onion.
Top with raw quail yolk and enjoy!
I've found other/cheaper, alternative ways to make this:
100g of fresh tuna
1 stalk of green onion, scallion or some chives
Chop as usual, then mix in:
2-3 teaspoons very mild EVoo
Top with raw egg yolk, and there you have it. Cheap(er) Negitoro!
Adjust measurements to suit your taste/diet/needs.
All recipes other than 100% Wai can be posted here.
3 posts • Page 1 of 1
Who is online
Users browsing this forum: No registered users and 2 guests