Tokyo Surf and Turf Feast

What to eat? Meat or seafood? Why not have the best of both worlds with the Surf and Turf?

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(click image to zoom)

During my last trip to Tokyo Japan, I was fortunate enough the sample one of the best sashimi platters and grilled skewers Japan had to offer. It was so good, a year has passed but still I could not stop reminiscing and raving about it. That was the exact reason I thought why not try to replicate it at home.

Please be advised this dish require some TLC (Tender Loving Care) and patience with the preparation, however I assure you the end result will be truly worth your while and I guarantee the lucky person/people you are sharing this with will be impressed and intrigued. Feel free to modify leave out, add in certain element to suit your taste.

Total Prep time: 2Hours Serves 2

White bait ceviche:

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100 grams of whitebait
2 whole lemon
1 teaspoon of chopped cilantro (fresh or dried)
1/2 a chopped onion.
Pickled Ginger (optional)
salt
pepper

Method:
Squeeze the 2 lemon onto the whitebait ensuring the lemon juice covers the content, if not use additional lemon. It is important the juice covers the fish as it will cure and cook the fish. Toss the contents with a pinch of salt, pepper, ginger, cilantro and onion. Cover and refrigerate for 2 hours.

Boiled Creepy Crawls:

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Ingredients:
4 Morton Bay Bugs
4 Black tiger Prawn
1 cup white vinegar
In a pot combine Bugs and prawns boil for 8 minutes with 1 cup of white vinegar. Please do not add water as the bugs will release its own liquid. Make sure you boil with the lid on.

The Grill:
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1 Chicken breast diced
1 T bone steak
100 grams of Yellow fin Tuna
1 sweet potato or vegetable of your choice
salt
pepper

place diced breast onto skewers (you can add onion to the skewers if you like).
sprinkle salt and pepper evenly over the chicken and steak and tuna. Grill everything for 4 minutes each side.
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I found some sweet potato so I threw it on the grill too, you can use potatoes/carrots depend on your preference.

While everything is cooking. Cut the Sea Urchin open with strong pair of scissors and scoop out the roe with a soup spoon and place into ice bath immediately. Each Urchin will contain 6 Roes
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Slice tuna against the grain into sashimi pieces with a sharp knife. Make sure you use a sharp knife otherwise tuna will fall apart. After cutting up sashimi pieces for 2 people I still had lots of tuna left over so I threw it on the grill also

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Time to plate up. First up the seafood on a bed of ice to preserve freshness of the seasfood

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There you have it. The Tokyo Surf and Turf.

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