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9) Any fish can substitute as long as it is fresh. 10) Dish finds its Roots in the japanese immigrants not being able to find Japanese ingredients 11) Fish/salmon should be thinly sliced - should be somewhat translucent then salted 12) Fish is laid around bottom & dish tesealated, leche de tegre is [[strikethrough]] poured [[/strikethrough]] spooned on top, yellow pepper is added to taste 13) Cilantro is added to garnish 14) Chef Uchima adds edible flames to garnish Japanese Prep 1) leche de tigre is prepared as before mentioned. 2) Soy sauce, sesame oil, bonito dehydrated 3) Fish is sliced the same 4) Best to make leche de Tigre when ready to serve 5) Fish is salted as before, leche de tigre is then added add dehydrated seaweed add soy sauce, sesame oil, bonito mix to taste