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Marinate your tuna for a peppy meal / JAPANESE HOME COOKING

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BUYING reasonably-priced frozen or thawed tuna may be an option for home cooking. A good way to enhance the flavor of akami, the lean part of tuna, is to serve it as zuke, marinated in soy sauce. It began as a way to preserve tuna back when there were no refrigerators.
"The rich texture is appealing," says Japanese cooking expert Tatsuo Saito. Choose sashimi fillets in vivid red with neat lines. Slice them by moving the kitchen knife back and forth in small motions.
photo
(Two dishes using marinated tuna)

http://img.pics.livedoor.com/011/6/7/6754105ab0089ca3d7d1-LL.jpg
(Marinated Tuna - マグロのマリネ / Image)

INGREDIENTS:
Serves two

For marinated tuna:

* 200 grams saku or fillet of tuna
* 3 green onions (banno-negi)
* Sauce (1 Tbsp each of sake, mirin sweet sake, light soy sauce; 2 Tbsp soy sauce; 1 Tbsp ginger juice; 2 Tbsp ground sesame)

For marinated tuna with flavorful vegetables:

* 1/4 onion
* 6 green onions
* 2 myoga
* 1 bunch green shiso
* 1 package kaiware daikon (radish sprouts)

METHOD:

To make marinated tuna, if the tuna is deep-frozen, thaw in the fridge. Pat the surface dry with a paper towel. Cut the fillet into sizes that fit in a pot. Place in boiling water one at a time, pull out after five to 10 seconds when the surface has turned white and drop immediately in icy water. Pull out when they have cooled thoroughly. Pat dry. Mix ingredients of the sauce. Cut tuna into 1-cm-thick slices and spread on a flat container and pour sauce over them. Keep at room temperature for 10 minutes before placing them in the fridge. They are ready to eat in about two hours.

To make zuke-don (marinated tuna on rice), spread marinated tuna on a bowl of rice and sprinkle with sliced green onion.

To make marinated tuna with flavorful vegetables, thinly slice onion lengthwise, immerse in water and drain. Cut green onions into 2-cm parts, cut myoga in half lengthwise then slice at an angle. Cut green shiso horizontally into strips, immerse in water and drain. Carefully wash radish sprouts and cut in half. Mix vegetables and serve with marinated tuna. Pour some sauce over them.

By J.S. on July 25, 2010
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tag : Japanese Food & Cooking

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。