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Shima Aji Tataki with Yamaimo

Shima Aji Tataki with Yamaimo Puree Shima Aji Tataki with Yamaimo Puree Shima Aji Tataki with Yamaimo Puree
  • Shima Aji Tataki with Yamaimo Puree
  • Shima Aji Tataki with Yamaimo Puree
  • Shima Aji Tataki with Yamaimo Puree

Not many chefs use shima aji (striped jack) for tataki (seared over open flame). Served here with a Japanese yam puree, it is surprisingly delicious.

Hiroki Abe
Executive Chef
EN Japanese Brasserie
Cuisine: Japanese
Key Ingredient
Product
Aka
Season
All
Fat Rate