dishes

Toro Sashimi w/ Yuzu Kosho

The king of fish meets the king of condiments. Yuzu Kosho brings the salty umami bite needed to complement the deliciously smooth flavor of tuna belly.

see recipe below - go to Campanelle Pasta Salad recipe
toro sashimi with yuzu kosho sauce and green onion slices laid on top

Ingredients

Serves 2
  • ⁠1/4 lb ottoro sashimi (sushi grade) sliced
  • 1 tbsp soy sauce
  • 1/2 tbsp ponzu⁠
  • 2-3 tsp yuzu kosho
  • 1 tbsp pomelo citrus juice
  • 1/4 of a pomelo citrus (kernels)
  • 1 scallion thinly sliced (just the greens)

Instructions

Step 1
Peel apart your pomelo citrus — break apart the citrus kernels for topping the sashimi, and squeeze the rest to create 1 tbsp of pomelo juice
Step 2
In a small bowl, mix together the pomelo juice, soy sauce, ponzu, and half of the yuzu kosho
Step 3
Thinly slice your scallions and keep with pomelo citrus kernel for topping
Step 4
Arrange your sashimi slices on a plate and arrange pomelo kernels and scallions on top  and/or on the plate
Step 5
Use a chopstick to drop remaining yuzu kosho on top of the pomelo and scallions
Step 6
Pour the dressing around the plate and on top of the sashimi to make sure sauce is spread evenly

In this recipe

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Front view of Yuzu Kosho pouch showing green yuzu-chili paste, screw cap spout, and YUZUCO label on white background
Top-down view of YUZUCO yuzu kosho pouch being squeezed onto soft-boiled eggs and asparagus on a white plate
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