Kamatoro sushiby Hiroyuki KandaKanda, Japan

If I were not a Chef, I would definitely be a musician. I played lead guitar and vocals in my high school band. We even won a tournament. It was all about being popular with girls!

Kamatoro sushi

STARTER

4 PERS.
timing

1H30
preparation time

1H
Cooking time

2

INGREDIENTS

SUSHI RICE
300g rice
450ml water

SUSHI VINEGAR
50g rice vinegar
45g brown sugar
5g salt

TUNA
200g Kamatoro (fatty tuna neck)

GARNISH
White truffle, as desired
Salt, a bit

RECIPE DEVELOPMENT

1 — RICE
Softly rinse rice with pure water a few times. Cook rice in a pot.

2 — SUSHI VINEGAR
Mix the ingredients to prepare the sushi vinegar. Then mix with the cooked rice quickly with a rice paddle. Let it chill.

3 — SUSHI
Cut the Kamatoro into bite-sized pieces and make sushi with rice and Kamatoro.

4 — GARNISH
Shave white truffle as you wish. Sprinkle a touch of salt on top of each piece of sushi.

In this recipe, both the pink colour and the fatty, oily flavours of the Kamatoro pair exquisitely with Krug Rosé 26^ème Édition. Both have corresponding anthocyanins, which are very important in a pairing.

English

Kamatoro sushi

by Hiroyuki Kanda
Kanda, Japan

Kamatoro sushi

INGREDIENTS

RECIPE DEVELOPMENT

Krug Grande Cuvée

Krug Grande Cuvée

Kamatoro sushiby Hiroyuki KandaKanda, Japan

Kamatoro sushi

INGREDIENTS

RECIPE DEVELOPMENT

Are you a Krug Lover? Make it official

Krug Grande Cuvée

Krug Grande Cuvée

Kamatoro sushi

by Hiroyuki Kanda
Kanda, Japan