Tuna tartare, Shimeji mushrooms, dashi, soy emulsion

Kikkoman UK

Kikkoman UK

Standard Supplier 6th November 2017
Kikkoman UK

Kikkoman UK

Standard Supplier

Tuna tartare, Shimeji mushrooms, dashi, soy emulsion

This recipe for a tuna tartare was Gabriel Rechisan's winning starter from the Kikkoman Masters 2017 competition.


  • Cannelloni
  • • 150g Middle cut Sashimi grade yellow fin tuna
  • • 20g Kikkoman low salt soy sauce
  • • 1g chopped coriander
  • • 1/4 lime zest microplane and juice
  • • 1g pickled ginger
  • • 10g of Mirin
  • • 15g Shiso dressing
  • Dashi Jelly
  • • 160g dashi
  • • 40g shiso
  • • 12g sosa vegetable gel
  • Soy emulsion
  • • 1 egg yolk
  • • 100ml sunflower oil
  • • 30g Kikkoman dark soy sauce
  • • 7.5g mineral water (still)
  • Dashi
  • • 250g mineral water (still)
  • • 125g dried kombu
  • • 6g bonito flakes
  • • 12.5g Kikkoman soy sauce
  • • 3g mirin
  • • 3g rice wine vinegar
  • Pickling Liquor for Shimeji mushrooms
  • • 5ml mirin
  • • 30g shimeji blanc mushroom
  • • 15ml chardonnay vinegar
  • • 15ml sesame oil
  • • 1g salt
  • • 1g sugar
  • Garnish
  • • 15g watermelon (compressed)
  • • 4 florets of broccoli
  • • 8g wakame seaweed
  • • 25g mouli (compressed in sake)
  • • 20g Israeli couscous (cooked in dashi)


Remove all skin and sinew from the tuna.
Divide the tuna, into four equal, long, cylinder like pieces and with a tea spoon, break each piece down, into small pieces, removing sinew as you go along.
Place this into an iced bain-marie to keep cool.
With a spatula, work the tuna into a rough paste and add the lime, coriander, finely diced pickled ginger, Mirin and Shiso dressing.
Gentle work this together, check for seasoning and place into a piping back, with a plain nozzle (15mm in diameter).
Pipe onto cling film (110mm long) and roll tightly into a cylinder. Repeat this process, until the desired number of tuna rolls have been made and set aside in the fridge.
Dashi jelly:
Place all the ingredients into a small pan, bring to a light simmer and pass through a chinois onto a warm, nonstick tray (half gastronom size)
Soy emulsion:
Place 1 egg yolk and the dark soy sauce into a thermomix or blender, on medium speed, then slowly add the sunflower (as for mayonnaise method) and lastly add 7.5g mineral water (still), adjust the seasoning and place into a small bag or plastic bottle with nozzle.
Place the mineral water and dried kombu into a small pan and bring up to 86 degrees. Remove from the heat, add bonito flakes and infuse for two minutes.
Pass through a cloth and add remaining soy sauce, mirin and rice wine vinegar.
Allow to cool.
Pickling liquor for Shimeji mushrooms:
In a non stick pan, pour the sesame oil and allow to heat gently
Add the mushrooms and cook for 1 minute, until light golden
Add sugar, vinegar mirin and salt and cook for 2 minutes.
Pour onto a tray, to allow to cool quickly.
To plate:
Cut the dashi jelly, with a ruler, into 110mm x 80mm rectangles.
Carefully unwrap the tuna and place onto cut dashi jelly and roll this around the tuna.
Lift off the tray with a small palette knife onto your plate.
Pipe small dots of soy emulsion, liberally around the plate.
Add the pickled Shimeji, compressed mouli, florets of Broccoli and Israeli cous cous.
Lightly blow torch the compressed watermelon and place onto the plate.
Finish with small amounts of Wakame seaweed and serve immediately.

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