Secrets of the Perfect Japanese Salmon Recipe Tataki

#ketorecipes #keto #food
In this video, we're going to show you how to make the perfect Japanese salmon recipe. This recipe is simple, quick and delicious, and it will help you learn how to cook Japanese salmon correctly.
If you're looking for a recipe that will show you how to cook Japanese salmon the right way, then this is the video for you! By the end of this video, you'll know how to cook Japanese salmon the perfect way every time.
Tataki is a cooking technique typically used in Japanese cuisine.
Salmon tataki with sesam sauce. Easy five mins recipe for dinner.
ingredients:
- salmon
- shalot
- green onion
- microgreen
Sesam sauce:
- water 100ml
- soy sauce 50ml
- rice winegar 50ml
- lemon juice 20ml
- shugar 1 tbsp.
- sesam 1 tbsp.
Instagram: @head_chef13
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[@griffinmaynard2358]

i could put down an endless amount of that. At least 20 plates

[@BCbudHead]

Beautiful ❤ well done!!

[@joedansereau381]

Very Nice.

[@davidchuong714]

Looks delicious

[@roatan60]

Exelent!!!!!

[@randysem]

Maybe put blowtorch in the title. It would've saved me a few minutes.
Looks good though

[@ChefSindejev]

Thanks for the comment! Blowtorch is important in making new style Japanese cuisine. It can be used in making tataki, nigiri, baked rolls and many different dishes. And there will always be a lighter at home.)) I bought it for 20 dollars. It's worth it..

[@randysem]

@@ChefSindejev Thanks for the reply and the explanation Chef. I make tataki in a skillit I think it's called in English. And we don't really do the other elements of Japanese cuisine. Only tataki and sashimi and some seaweed stuff. The other stuff seems way too daunting for me and it's quite difficult to get high quality ingredients over here.
I'm rearranging my tiny kitchen to cook more effective and have more fun. I'll definitely consider the blow torch once everything is in place. Thanks again.

[@user-vv6xf5hx8k]

Why scary music 😂

[@vygalnix7769]

Your ponzu is incorrect. But for starter it’s too “young”.
Also several things since you use Japanese characters and moribashi. I like that you use shallots. It’s kinda over kill to use scallions. What I refer to as young. You need to age your mirin, sake, and soy.
Also Japanese people rarely use black pepper in their traditional food. I suggest you torch with butter. Try it, you’ll love it.