Here are a couple of recipes for some Mutton tataki, and a couple of hashi yasume dishes, see here for pictorial
Squeeze a half a lime onto a plate and thin slice (real thin) an onion preferably white, add some ginger dressing (I use makoto) lay in the lime and then lay your thin (1/2") sliced mutton atop that lime/onion mix...let it cook and fume.
Chop some cilantro (or culantro) amount to taste, turn over the sashimi pieces (which should be slightly cooked-lime) and sprinkle the cilantro over...let that sit...
Go over to another fillet and chop it up with some cilantro, add in some lemon grass (top is more lemoney bitter, while bottom part is sweeter), further chop till its a fine consistency, squeeze a half a lemon add in some australian sea salt, dried (or fresh jalapenos), and some roasted sesame ginger mix...stir it up let it sit....
Get half (or quarter) avocado, chop with some mango (I used doles frozen mangos
Go back to the first tataki with the sliced fish, put the fish in a bowl, throw out the onions(mut should be adequately fumed by now, and pretty well cooked with the lime too), pour the lime/ginger dressing into the dish mix it up, add some sesame seed oil mix up and lay back on dish, sprinkle with black sesame seeds...you may run into a *slight problem at about this step
Go back to the minced tetaki lemon grass dish, grab a handful and squeeze it into a mound lay it on your serving dish, add the avacado/mango as a side (hashi yasume)
*If, while you were arranging the first tataki you happened to have slipped a few pieces (accidentaly of course) get an apple slice it thin put in the empty space on the dish with a little ball of miso and shiso leaf...your golden.
Enjoy your food and wine, in my case Asahi (great beer)
Squeeze a half a lime onto a plate and thin slice (real thin) an onion preferably white, add some ginger dressing (I use makoto) lay in the lime and then lay your thin (1/2") sliced mutton atop that lime/onion mix...let it cook and fume.
Chop some cilantro (or culantro) amount to taste, turn over the sashimi pieces (which should be slightly cooked-lime) and sprinkle the cilantro over...let that sit...
Go over to another fillet and chop it up with some cilantro, add in some lemon grass (top is more lemoney bitter, while bottom part is sweeter), further chop till its a fine consistency, squeeze a half a lemon add in some australian sea salt, dried (or fresh jalapenos), and some roasted sesame ginger mix...stir it up let it sit....
Get half (or quarter) avocado, chop with some mango (I used doles frozen mangos
Go back to the first tataki with the sliced fish, put the fish in a bowl, throw out the onions(mut should be adequately fumed by now, and pretty well cooked with the lime too), pour the lime/ginger dressing into the dish mix it up, add some sesame seed oil mix up and lay back on dish, sprinkle with black sesame seeds...you may run into a *slight problem at about this step
Go back to the minced tetaki lemon grass dish, grab a handful and squeeze it into a mound lay it on your serving dish, add the avacado/mango as a side (hashi yasume)
*If, while you were arranging the first tataki you happened to have slipped a few pieces (accidentaly of course) get an apple slice it thin put in the empty space on the dish with a little ball of miso and shiso leaf...your golden.
Enjoy your food and wine, in my case Asahi (great beer)