Bluefin Toro Tartare with Dried Shallot Soy Recipe Shrine

• 1 C. soy sauce
• 3 T. dried Chinese shallots
• pinch of sesame seeds
• few drops of sesame oil
• 2 tbsp demerara sugar
• 2 tbsp sherry vinegar
• 1 clove garlic, smashed
• 1 C. soy sauce
• 1 T thinly sliced scallions (soaked in ice water)
• 1 C. soy sauce
• 3 T. dried Chinese shallots
• 2 tbsp sherry vinegar

1. For sauce: Mix well the soy sauce, dashi, Chinese shallots, sesame seeds, sesame oil, demerara sugar, sherry vinegar, yuzu juice, and garlic.
2. Keeps for 2 weeks in the fridge, and can be used for dumplings, dressings, and of course the Bluefin Toro Tartare!
3. For tartare: Mix together all final ingredients and mold in the small bowls.
4. Surround with shallot soy dressing.
5. Garnish with crispy wontons, chives, and cilantro, as desired

soy sauce, chinese shallots, sesame seeds, drops of sesame oil, sugar, sherry vinegar, clove garlic, soy sauce, t, soy sauce, chinese shallots, sherry vinegar

Taken from www.chowhound.com/recipes/bluefin-toro-tartare-dried-shallot-soy-28688 (may not work)