A couple of days ago I had a chance to taste a deconstructed wagyu tataki at work. Deconstructed by Alex, who took the shallot and chives topping and made it into his own tomato and parsley salsa, plus some balsamic, which gave the dish another depth. I got some ponzu last night and made my own version this evening, not with wagyu, but with fillet. My salsa lacked parsley, but was replaced by shiso leaf instead, my new favourite flavour at work ( the spicy salmon roll is now served with kizami wasabi and shiso on the outside, I can’t get enough!). Alongside the tomatoes and shallots  I also added a bit of garlic and seasoned it with shichimi pepper.

My fillet was cooked rare, as usual for this kind of stuff, rested and then thinly sliced. Topped with the salsa and finished off with ponzu. Loving the flavours.