Скачать с ютуб Masaki Sugisaki's Tuna Tartare with Soy-Cured Quail Egg, Caviar and Wasabi в хорошем качестве

Masaki Sugisaki's Tuna Tartare with Soy-Cured Quail Egg, Caviar and Wasabi

A masterclass in how a little patience and gentle cooking techniques such as curing and infusing can make some of the world’s most luxurious ingredients even tastier, this Japanese tuna tartare might be small – but it boasts a huge amount of pure, clean, umami-rich flavour. Well worth the expense of the seriously high-end ingredients. The tsukuri soy used to season the tuna and cure the quail egg yolk is also a fantastic umami bomb to have to hand in the fridge. See the full recipe here: https://www.greatbritishchefs.com/rec... Head over to our Signature Series page to get exclusive access to more videos like this one: https://www.greatbritishchefs.com/sig... Become a member of the Great British Chefs Club: https://www.greatbritishchefs.com/mem... Subscribe to Great British Chefs YouTube channel: http://togbc.com/chansub Follow Great British Chefs here: Facebook:   / greatbritishchefs   Instagram:   / gbchefs   Twitter:   / gbchefs   Pinterest: https://www.pinterest.co.uk/gbchefs Visit our shop: https://shop.greatbritishchefs.com/