1For sauce: Mix well the soy sauce, dashi, Chinese shallots, sesame seeds, sesame oil, demerara sugar, sherry vinegar, yuzu juice, and garlic. Keeps for 2 weeks in the fridge, and can be used for dumplings, dressings, and of course the Bluefin Toro Tartare!
2For tartare: Mix together all final ingredients and mold in the small bowls.
3Surround with shallot soy dressing.
4Garnish with crispy wontons, chives, and cilantro, as desired
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