Lunchbreak: Salmon tartare tacos prepared by Slurping Turtle chef Takashi Yagihashi and details on Bon Appetit Chicago Gourmet’s Tao of Tacos event

Takashi Yagihashi

Slurping Turtle
116 W. Hubbard Street
Chicago
(312) 464-0466
slurpingturtle.com/

Event:
Bon Appetit presents Chicago Gourmet - The Tao of Tacos
Saturday, September 24
8:00 p.m. - 11:00 p.m.
Harris Theater Rooftop
Millennium Park

 

Chef Takashi Yagihashi also appearing:
Bon Appetit presents Chicago Gourmet
Sunday, September 25
1:30 p.m. - 2:00 p.m.
Main Stage
Millennium Park
Chicago

For more information:

www.chicagogourmet.org/

Salmon Tartare and Roe Taco

Ingredients:
6 hard taco shells
12 Tbs fresh sashimi grade salmon, large dice
2 Tbs scallions, sliced
6 tsp salmon roe
6 cherry tomatoes, halved
12 Tbs hearts of romaine, julienned
12 pieces micro cilantro (can use chervil or regular cilantro leaves)
1 tsp white sesame seeds

Directions:
In a large mixing bowl, combine the salmon and scallions with the soy marinade.  Leave for about 3 minutes.  Next put 2 Tbs romaine lettuce in each taco shell.  Add a 2 Tbs scoop of the salmon mixture on top of the lettuce.  Then, add 2 cherry tomato halves, 1 tsp salmon roe.  Finish with 2 pieces of cilantro and sprinkle with white sesame seeds.  Repeat 5 more times.  Serve.

Soy Marinade
1 Tbs Japanese soy sauce
1 Tbs mirin
1 tsp sake
1 tsp sesame oil
dash of chili oil

Directions:
Mix together.