Salmon tataki with ponzu sauce
Tataki delivers the best of both worlds… the silky texture and fresh flavour of salmon sashimi with the stronger flavour of grilled fish. Ponzu is a great sauce because it provides seasoning as well as sourness to offset the richness of oily fish
Mabodofu
This warming dish of mince and tofu in a spicy sauce was introduced to Japan by a chef who emigrated from Sichuan in 1952. Usually served on its own, it is perfect as a topping for a donburi, with an addictive harmony of spicy umami with sweet and savoury. Recipe from my book “No sushi” adapted for online courses.
