Tataki's — Faux-Nagi
By Tataki Sushi & Sake Bar - San Francisco, CA

Makes 16 (servings of nigiri sushi)

Note: This is our sustainable replacement for unagi, farmed freshwater eel.

3 lbs. sablefish* fillet
2 pieces konbu
1/2 C water
1/2 C soy sauce
1/2 C sugar
3 T mirin
3 T sake
1 handful katsuobushi (skipjack* flakes)
Potato starch
Sea salt
Sesame seeds
Extra sake
Extra water

Dust both sides of sablefish fillet with sea salt. Wrap in plastic wrap and transfer to refrigerator. Let sit for 15-20 minutes.

Remove fillet and unwrap. Wash salt off fillet with very cold water. Blot dry with paper towel.

Wet a new paper towel with sake. Use this towel to moisten konbu. Sandwich the sablefish between the two pieces of sake-moistened konbu. Wrap in plastic wrap and transfer to refrigerator. Let sit 30-40 minutes.

Unwrap, remove konbu and return to refrigerator.
Mix soy, sugar, mirin, 3 tablespoons sake, katsuobushi and 3 tablespoons water in a saucepan. Bring to a boil, then lower heat and simmer, about 10 min. Drain and remove katsuobushi. Set soy/mirin sauce aside.

In a small bowl, combine cold water and potato starch at a 4:1 ratio. Stir to create a thickener. Return soy/mirin sauce to a boil and lower heat to a simmer.

Add potato starch thickener to the soy/mirin sauce, little by little, until desired consistency is reached. Remove from heat and let cool.

To Serve:
Slice sablefish into portions, as appropriate for nigiri, sashimi or whatever dish is being served. Lightly char one side of fish with a small butane torch or sear very briefly in a hot saucepan. Top fish with a drizzle of the soy/mirin sauce and a sprinkle of sesame seeds. Serve atop rice or as desired.

*Seafood Watch: recommends wild-caught sablefish from Alaska and British Columbia.



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