Crystal bread sashimi
8
15 minutes
2 hours
Super simple. Very tasty! The ultimate appetizer to impress your guest, even if they are well know with high quality meals/restaurants they will be impressed! Fresh sashimi served on a crystal bread, a sort of crispy cloud!
Ingredients
Crystal bread
- 600 ml water
- 20 gr potato starch
- 20 gr kuzu starch
- neutral oil
Mackerel/tuna sauce
- 1 tbsp Miso
- 1 tsp Honey
- 1 tsp Soy sauce
- ½ Lime juice
- 1 tsp sesame oil
Yellowtail sauce
- 4 tbsp Ponzu
- 1 tsp / tbsp Gember
- 1 ½ tsp Light soy sauce
- 1 ½. Tsp sesame oil
- ½ lime juice
Garnish
- Seaweed
- Spring onion
- Sesame seeds
Sashimi
- Tuna
- Jack mackerel
- Yellowtail
Directions
To a pan add the water, potato and kuzu starch.
- Bring to a boil, and continuously stir, when it becomes translucent, stir for another few minutes.
- Fill your molds about ⅔ of the ways
- Bake at 200 degrees celsius or 400 degrees fahrenheit for about 90 minutes.
- Let them cool down and take them out of the mold before brushing with neutral oil.
- Bake for another 10 minutes at 160 degrees fahrenheit or 320 degrees fahrenheit
- For the tuna sauce just simply mix all the ingredients together with some minced garlic.
- For the mackerel sauce combine all the ingredients.
- Slice your fresh mackerel and tuna into thin strips
- Serve the tataki on the crystal breads and garnish with seaweed, spring onion, sesame seeds and the sauces. Enjoy!