There are recipes with which you can impress almost everyone without much effort. Tuna Tataki with Ginger Soy Reduction is certainly one of these recipes. Besides, this recipe leaves you enough time for yourself, so that you can drink a delicious glass of ReinSchiefer Nierstein Riesling 2013 from the winery Schätzel while cooking with your guests. That’s why I like this recipe so much, I just love recipes that leave time for guests. Of course I’ve told the secret before, just like my love for wines from the Schätzel winery in Rheinhessen.
ReinSchiefer Nierstein 2013 from Weingut Schätzel is the perfect wine accompaniment to Tuna Tataki with Ginger Soy Reduction.
Winery Weingut Schätzel
If you like crisp, fresh and mineral wines, I recommend ReinSchiefer Nierstein Riesling 2013 from Weingut Schätzel. The Schätzel family has been growing wines in Rheinhessen am Rhein for over 650 years now. There, especially on the famous Niersteiner slope, vines grow which later give their wonderful minerality from the red clay slate soil into wines. In addition to the Niersteiner slope, the Schätzel winery also has other top sites such as Pettenthal, Oelberg, Hipping and Heiligenbaum.
ReinSchiefer Nierstein Riesling 2013 from Weingut Schätzel to Tuna Tataki with Ginger Soy Reduction.
As a result, the prerequisites for top wines are given. But only the work of Kai Schätzel and his team has succeeded in the last years through consequent work to bring really extraordinary wines on the market. I had the luck to meet Kai Schätzel personally this year with Wein am Fluss. Especially the passion with Kai Schätzel talks about his work and wines is impressive, besides the taste in the glass.
On an area of approx. 10 hectares Schätzel Winery cultivates 70% Riesling, certainly Riesling are also the wines for which Kai Schätzel is best known. The berries are picked by hand and very selectively, always with a view to the best quality. Fermentation takes place mainly spontaneously.
ReinSchiefer Nierstein Riesling 2013 from Weingut Schätzel
ReinSchiefer Nierstein Riesling 2013 captivates with its mineral note. Scent of petrol, pome fruit, citrus and peach aroma and Granny Smith. Beautifully integrated but firm acidity, gripping, lime and apple peel, beautiful minerality in the mouth. I particularly like the persistence, a wine that remains in the mouth for a long time.
Therefore I must say, for me one of my absolute favorite Rieslings. You can find out more about the Schätzel winery at my Rhubarb Riesling Ice Cream with Beetroot Meringue. For dessert we had a great beer called BrauNett from Weingut Schätzel together with brewery Kuehn Kunz Rosen. According to Kai Schätzel there will also be a Rosé BrauNett this year, which I’m really looking forward to.
Edamame with the Tuna Tataki with Ginger Soy Reduction.
Unfortunately I had to find out that my trusted wine dealer, the Enoteca in the Pöseldorf Center, has no more bottles. Apparently I just drank the last bottle with my Tuna Tataki with Ginger Soy Reduction. I urgently have to ask Ruben if he still has bottles hidden somewhere. Should you ever be in Pöseldorf, I can only recommend you to visit Ruben in the Enoteca. By his competent and friendly nature, everyone feels welcome and you will surely discover exciting new wines.
Tuna Tataki with Ginger Soy reduction
Though tuna is one of the fish that can convince even non fish lovers of fish, this doesn’t mean that you have to prepare it boringly. However, Tuna Tataki with Ginger Soy Reduction is anything but boring, despite the simple preparation. Most important there must be only a perfect piece of fresh tuna. In addition there are a few more ingredients but the dish is quickly prepared. Especially when I have guests I want to have time for them. Further the Ginger Soy Reduction can be prepared hours in advance. But be careful, it will thicken a bit afterwards. Therefore you should reduce the sauce properly, but not too much. In addition you can also cut the tuna into thick strips and roll them in sesame seeds beforehand. The edamame can be blanched also before. As soon as your guests are there you only have to fry the Tuna Tataki for 30 seconds from each side.
One of my favorite recipes is Tuna Tataki with Ginger Soy Reduction.
Tuna Tataki with Ginger Soy Reduction
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Ingredients
What ingredients do you need for the Tuna Tataki?
- 28 oz. Tuna filet – sashimi quality
- 1/3 cup Sesame seeds – black and / or white sesame seeds
- 2 tbsp sesame oil
- 1 tbsp sunflower or rapeseed oil
- 1/2 cup Edamame
- 3 stems Spring onions
What ingredients do you need for soy ginger reduction?
- 1/2 cup Soy sauce – I use gluten-free soy sauce
- 1/3 cup Mirin
- 1 tbsp ginger – grated
- 1 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp sesame oil
Instructions
How is the Tuna Tataki prepared?
- Cut the tuna into strips about 2 inches wide.
- Put the sesame into a deep plate and roll the tuna in it, press it lightly.
- Blanch Edamame shortly for 2-3 minutes and quench in ice water.
- Cut the spring onions into thin strips.
- Heat the oil in a pan and fry the tuna strips with the sesame seeds for 30 seconds on each side.
- Cut into slices with a sharp knife. Arrange on plates, add the blanched Edamame and thinly chopped spring onions.
- A few dashes of ginger soya reduction to Tuna Tataki.
How is the Ginger Soy Reduction prepared?
- Put all ingredients in a pan or pot. The ginger must first be peeled and finely grated.
- Bring the liquid to the boil and reduce to a not too viscous syrup. Should not be too viscous, because the syrup becomes even thicker after it has cooled down. Pass the sauce briefly through a sieve.
- Allow to cool.
