Sashimi of Tuna with Sweet Wasabi, Soy Ginger Dressing from Mr Hong by Dan Hong and Melissa Leong
Easily one of the most popular dishes in the history of Lotus. The sweet wasabi is really what makes this dish. During the height of the elBulli hype, a chef I
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Ingredients
- 1 whole kohlrabi, leaves removed
- pickling liquid (Essentials)
- 90 g (3¼ oz/2 tubes) wasabi
- 1 egg yolk
- juice of ½ lime
- 4 tablespoons honey
- ½ teaspoon salt
- 350 ml (12 fl oz) grapeseed oil
- 1½ tablespoons mirin
- 100 ml (3½ fl oz) sugar syrup (Essentials)
- 100 ml (3½ fl oz) rice wine vinegar
- 165 ml (5¼ fl oz) light soy sauce
- 300 ml (10½ fl oz) ginger oil (Essentials)
- 5 × 100 g (3½ oz) pieces sashimi-grade tuna, sinew and bloodlines removed
- 2 spring onions (scallion), thinly sliced
- 150 g (5½ oz) alted cucumber (Essentials)
- 30 g (1 oz) wakame, rehydrated, sliced
- baby coriander (cilantro) and baby shiso (perilla) leaves, to garnish
- sea salt flakes, to serve
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