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Postby avo » Fri 24 Aug 2007 03:59

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).


100g Otoro
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.
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Postby dionysus » Fri 24 Aug 2007 11:47

Looks tasty!
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Postby Oscar » Sat 25 Aug 2007 10:59

I think this recipe is also made with ground beef, at least in France, where it's called "Steak Tartare". I sometimes make it with chopped salmon, OO, egg yolk(s) and a bit of chives. Or just dip pieces of salmon in the sauce.

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