Skip to main content

RECIPE: Salmon Tataki by Chef Seiji Kamura

Salmon Tataki or pan-seared salmon is one of the easy-to-make Japanese dishes demonstrated by Chef Seiji Kamura at The Maya Kitchen.







Salmon Tataki
(Pan-seared Salmon)
 
 
300 grams                  salmon, boneless and skinless
30 ml                         olive oil
½ tablespoon              salt
 
Wasabi Sauce:
2 tablespoons            wasabi powder, dissolved in little amount of water
30 ml                        soy sauce
20 ml                        mirin
30 grams                   black pepper
 
Garnish:
1 piece                       Japanese cucumber
80 grams                    carrots
                                  romaine lettuce
 
1.     Plate seasoned salmon and brown the skin all over using a blow torch.
2.     Soak whole salmon in cold water for a few minutes, strain and pat dry.
3.     Slice salmon and serve with wasabi sauce (to make the sauce, simply mix together all ingredients for wasabi sauce).
4.     Garnish salmon with sliced cucumber, carrots and lettuce.
 

Comments

Popular posts from this blog

Ilustrado Restaurant Anniversary Degustation

Jose Rizal and the Spanish era are synonymous with the word Ilustrado but for me, what comes to mind is this restaurant in Intramuros, Manila. Coincidentally though, Intramuros was once called the Walled City and is rich in history and glamor of the bygone days when Spain ruled the country. Visiting Intramuros is like a history lesson itself and dining at Ilustrado is the cherry on top.

As Ilustrado Restaurant celebrates its 29th anniversary this October, it brings back the specially curated 8-course Ilustrado Degustation by Chef Bernice Pimentel.

"This year, 2019 marks the third year that we have been doing an anniversary degustation and this year, I am not only bringing forth our culinary heritage to the present but also incorporating much more local ingredients," says Chef Bernice.

Kesong Puti Croquettes at Lato with baby mesclun and salsa verde aioli

Fat Fook Manila

Fat Fook Manila, the restaurant that's been making foodies excited with its Taiwanese noms opened its latest branch at The Globe Tower in BGC. The restaurant which has a seating capacity of about 40, also has a dedicated take-out counter should you have cravings for yummy Taiwanese snacks.

There's a lot of interesting noms from the menu but here are my favorites:

Taiwanese Sausage on sticks. I've been hearing about this amazing sausages from my friends who has been to Taiwan and its on the must-try list. And thanks to Fat Fook Manila, I don't have to fly to Taiwan to enjoy these sausages. It tastes sweet but the meat is firm and not as oily as our local sausage (longganisa). The garlic inserted on the sausages looks weird but it adds some flavor to it. I'm guessing that this sausages are best paired with a bottle of beer. ;)


Craving For Max's Spicy Chicken

Some like it HOT! fried chicken

Max's Restaurant, the home of the famous "sarap to the bones" fried chicken introduces its newest mouthwatering Max's Spicy Chicken. Its definitely hot and delish as it is enhanced with a special chili pepper seasoning that will make you yearn for more.