We have two recipes for you this month shared by Executive Chef Juan Carlos Orozco. They will give you a sneak peek at one of the signature restaurants in store for you at Royal Uno® All Inclusive Resort & Spa, opening June 2021.
Aora is Royal Uno’s Asian restaurant, a culinary journey through the cuisines of Japan, China, Thailand and India. It will have an a la carte menu and an area with teppanyaki tables.
Tuna Tataki
- 200g fresh tuna
- 50ml soy sauce
- 25ml rice vinegar
- 2g sesame seeds
- 2g Togarashi spicy seasoning blend
- 1g pea sprouts
- 1g fresh ginger
Method
Mix the rice vinegar, soy sauce and grated ginger
Slice the tuna into squares and marinate for 15 minutes
Toast the sesame seeds in a skillet for 3 minutes
Sear the tuna slices in a pan on high flame for 10 seconds on each side
Leave to cool and cut into slices 1 centimeter thick
Garnish with Togarashi and pea sprouts
Oriental Salmon Bowl
- 150g fresh salmon
- 100g Gohan rice
- 25g avocado
- 20g red cabbage
- 10g dried shitake mushrooms
- 20g wakame
- 1g black sesame seeds
- 10ml sesame oil
- 10ml soy sauce
- 10ml oyster sauce
- 1g shoots
- 15g broccoli
Method
Put the rice in a rice steamer with water and let it cook for 15 minutes
Cut the salmon and marinate in the sesame oil, oyster sauce, soy sauce and toasted sesame seeds for 15 minutes
Hydrate the shitake mushrooms and cut into slices
Cut up the broccoli and blanch it in salted water, season with sesame oil
Slice the red cabbage
Slice the avocado in a fan shape
Assemble everything in the bowl and garnish with sprouts and black sesame seeds
