Tuna and avocado
This is from the excellent Izakaya - The Japanese Pub Cookbook, by Mark Robinson. The recipes are pleasingly short and suited to alcohol, and they are interspersed with style tips and information about particular ingredients. Did you know for instance that it is considered rude to rub your chop sticks together? (*)
Though it is a beautiful, informative and evocative book of recipes, perhaps its best use, would be for planning an indulgent pub crawl through the streets of Tokyo.
How? Cut one avocado into cubes and coat with the juice of half a lemon. To this add 250 grams of sashimi grade tuna which has been diced. Now add the dressing (2 tbsp of soy, 1 tbsp of sake, quarter clove of garlic - crushed, 1/2 tbsp of sesame oil), then toss and top with finely chopped spring onion.
* Smoothing your chopsticks, implies they are substandard.
5 comments:
I read that, strangely, Tuna can pair really well with Zinfandel! Rich and fatty meets rich and fatty I suppose. This came from the famous Japanese resto Nobu.
*Damn* that looks good.
Shea,
I would never have thought of Zin with tuna. It sounds like a size mismatch, but I am sure it is not fatal, so I will try it. . .
Julian,
Give it a go - it is perhaps the easiest and tastiest things I've made all year.
Thanks for the chopstick tip, Edward. I must admit I've "polished," well, substandard chopsticks on many an occasion to stave off the possibility of sushi related splinters. I'll make a mental note to skip the ritual next time. In any event, it can't be nearly as bad as using the chopsticks as drumsticks, which seems to be a favorite pastime of many diners here in the States.
David,
I'm horrible when it comes to wooden chop sticks, polishing and rubbing them together habitually. I suspect I am guilty of many other breaches of sushi protocol!
Post a Comment