Tuna, Salmon and Chili Tartare with Fried Glass Noodles and Edamame Bean Puree

5 from 4 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 191 kcal


For the tartare:

  • 300 g Tuna
  • 300 g Sashimi salmon
  • 2 Pc. Limes
  • 1 Pc. Lemon
  • 2 tbsp Soy sauce
  • 1 Pc. Chili
  • 5 Pc. Spring onions
  • 1 tbsp Sesame oil
  • 300 g Sushi rice
  • 400 g Water
  • 60 ml Rice vinegar
  • 3 tbsp Mirin (sweet rice wine)
  • 2 tbsp Sugar
  • 0,5 tbsp Salt

For the edamame bean puree:

  • 1 kg Edamame (Chinese beans)
  • 1 tbsp Sesame oil
  • 1 tbsp Soy sauce
  • Salt
  • Pepper
  • Coriander

For the glass noodles:

  • Frying oil

For soy reduction:

  • 200 ml Plum wine
  • 100 ml Soy sauce sweet
  • 2 tbsp Sugar

For the miso soup pearls:

  • 5 g Kombu
  • 5 g Bonito flakes
  • 200 ml Water
  • 1 tbsp Miso paste
  • 2 g Agar-agar
  • Cold pressed olive oil


  • For the tuna and salmon tartare, finely chop the chili peppers and spring onions. Cut the tuna and salmon into fine cubes and mix in a large bowl with the chilli, spring onions, lime juice and lemon zest zest together with soy sauce and sesame oil. Let stand in the refrigerator until serving.
  • In the meantime, wash the sushi rice in cold water until the water is transparent. Let soak in cold water for 30 minutes and pour into a saucepan with a lid. Then bring the rice to the boil and then simmer for 18 minutes on the lowest setting on the stove. NEVER lift the lid while cooking. Then take the pot off the stove, clamp a damp, clean kitchen towel between the pot and the lid and let the rice steep for 10 minutes.
  • In the meantime, mix rice vinegar, mirin, salt and sugar, bring to the boil briefly in a small saucepan and slowly add the mix to the rice and let it steep for another 10 minutes. The rice can be processed perfectly at room temperature.
  • For the edamame bean puree, briefly defrost 2 packs of edamame beans in boiling water and squeeze out the bean pods. Just before serving, heat the beans in a saucepan and then puree them. Sesame oil, soy sauce, salt, pepper and coriander are added to the puree and pureed again briefly. The puree is served as a tower on a bed of beetroot sprouts and the puree is given a crown of fried glass noodles.
  • The glass noodles must be torn apart beforehand and briefly fried in a saucepan with hot oil. You can tell that the oil is hot enough to fry when a wooden spoon forms strong bubbles in the oil.
  • The soy reduction is based on plum wine and sweet soy sauce, which are boiled together with the sugar in a small saucepan (approx. 2 hours) until a syrup-like consistency is achieved. Let the reduction cool in a container.
  • For the miso pearls, a miso soup must first be cooked. The dashi base for a miso soup is obtained by boiling dried combi-algae in water. After 10 minutes of boiling, the combi-algae are removed and the bonito flakes are placed in the water. After another 10 minutes, the bonito flakes are also removed and we have the finished dashi broth.
  • In the last step, the miso paste is added, mixed well and everything is briefly boiled once. The miso soup must now cool down. As soon as everything has cooled down, we add 2g agar agar to 200ml miso soup (this gives us a 1% agar concentration) and cook everything again.
  • Now slowly drop the mixture drop by drop into the cold oil with a pipette. For optimal spheroid formation, the glass must be filled at least 15 cm high with cold oil. Take the formed balls out of the oil after 5 minutes, wash them with warm water and distribute them next to the other components.


Serving: 100gCalories: 191kcalCarbohydrates: 24gProtein: 11.9gFat: 4.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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