Quote:
Originally Posted by TalnSG
Yuujiro,
After years of avoiding "spicy tuna" because I expected to be like my first few experiences (mayo + Sriracha + tuna leftovers) I had some this weekend that was very good. Splitting a dish with a friend who is addicted to spicy tuna, this version had no trace of mayo and I didn't notice any sriracha if it was there. (Credit to my buddy Tsubasa at Jinbeh for his Ahi Tower, if he's reading this!)
So what do you combine for yours?
No need to reveal too much by giving the proportions - a chef must not give away all.  |
Geez.. I really have been neglecting this thread haven't i? xDD
Erm... my spicy tuna, or rather sato-san's is very simple
Seasame seeds, scallions, chili-sesame oil, shichimi togarashi, and tuna =P
no cucumbers, mayo, sriracha, mangoes, pickles, peppers, bananas, jicima, celery, carrots, onions, potatoes, gravy or any other fanciful whimsies that those hum drum sorry and pathetic excuses of a proper itamae concoct now-a-days >.>'
as far as proportions go... i just keep adding and mixing until it's pretty :3
if it's dull, i add oil. if it's to monotone, i'll add more scallions. if it's too plain i'll add more sesame and shichimi. if i'm an idiot and about to commit suicide, i'll add something from that list i just wrote above >.>'''
hope that helps and that i'm not too late in replying >.<'''
oh and btw, i updated the info on more of the fish xD