Negitoro with Baugette

By | February 24, 2008

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A favorite of me and my friends, this simple appetizer is the perfect dish to bring to a dinner party. If you’re from Vancouver and have been to Hapa Izakaya Downtown, this dish here was heavily inspired by the dish they serve with the same name. We think we’re close, but there’s just a little bit missing. A little daikon perhaps?


Sashimi Grade Tuna
Green Onion
Peanut Sauce
Light Soy Sauce
Sesame Oil
Fresh Bread
Masago (fish eggs) – optional

As with anything raw, the key here is to start with fresh ingredients. Chop up the tuna and green onions together until you get the desired fineness. This dish is usually spread on bread, but will also work nicely rolled up in sushi in a cone.

The second secret is the right mix of sauces. For this dish, you’ll want ratios of about 1:1:1 for the trifecta of sauces. Mix it with tuna and allow the flavors to come together in the fridge for about 30 minutes. Serve with some fresh bread.

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