Japanese Salad with Raw Tuna
Ingredients
- Ingredients
- 50 grams soybean sprout (Bean sprouts)
- 200 grams Spinach
- 1 thin Zucchini
- 1 pc Leeks (about 5 cm, light green part of the stalk)
- ½ Lime
- 1 Tbsp Mirin
- 1 tsp Rice vinegar
- salt
- white peppers
- 1 generous pinch Mustard
- 1 generous pinch sugar
- 200 grams fresh Tuna steak
- 200 grams or salmon trout
- Red Watercress (for garnishing)
- Wasabi (for garnishing)
Preparation steps
Rinse bean sprouts and drain well. Rinse and spin dry spinach. Place while wet into the pot and blanch briefly in boiling water. Drain well. Rinse zucchini and slice diagonally into thin slices about 1-2 mm (approximately 0.05.inch). Rinse and dry leek, cut into digonal rings. Squeeze lime juice and combine with mirin, rice vinegar and mustard, season with salt, white pepper and sugar. Toss vinaigrette with zucchini slices and leek, leet stand, covered, for about 10 minutes. Cut tuna into 4 slices and divide each slice into 3 strips. Cut salmon or trout into 12 strips.
Place a thin layer of bean sprouts in 4 bowls, layer 3 slices of sliced tuna and 3 salmon or trout strips on top. Place zucchini salad in one corner of the bowls, place spinach in another corner. Garnish salad with cress leaves and a dollop of wasabi paste. Serve.
