INGREDIENTS:
Miyachan Shiro 10g
Maguro 120g
Bawang Merah 30g
Lada 0.1g
Garam 0.5g
Daun Bawang Baby 2g
Daun Bawang 10g
Olive Oil 10g
Paprika Hijau 20g
Paprika Kuning 20g
Nori 3 slices
Tempura Ko 100g
Mayonaise Kewpie 3g
METHOD:
- Maguro is soaked in cold salted water, then patted dry and chilled for about 1 hour.
- Maguro is roughly chopped and made into tartare.
- Shallots, green and yellow bell peppers are finely chopped, soaked in cold water, then dried.
- Spring onion and baby spring onion are finely chopped and mixed into the maguro.
- Seasoned with pepper, salt, lemon juice, mayonnaise, Miyachan Shiro Miso, Takumi Sushi Shoyu, and olive oil.
- Nori is cut into 6 × 5 cm pieces.
- Nori is coated with dry tempura flour, then one side is dipped into wet tempura batter and deep-fried until crispy.
- Plating: about 10 g (1 tsp) maguro tartare on top of each piece of nori tempura.
- Served as a canapé / bite-sized appetizer.
