Executive Chef Kajino Takehiko – Zen Sushi Restaurant, Milan, Italy

Serves 2

400 g (14 oz.) piece of Butterfish or Swordfish, lightly sear on all sides and then slice into thin carpaccio-like strips.
Place these strips artfully on individual plates and sprinkle lightly with Tataki sauce. Decorate the plate with thinly sliced cocktail tomatoes and, if desired, finely sliced chives.

Spicy Tataki Sauce
In a medium bowl mix 50 ml (3 1/2 Tbs) soy sauce,  50 ml (3 1/2 Tbs) Mirin (sweetened Japanese rice wine), 100 ml (7 Tbs) olive oil, 50 ml (3 1/2 Tbs) balsamico vinegar, and 50 ml (3 1/2 Tbs) spicy soy paste until well blended.

Wine Suggestion