Pickled tuna tiger
Pre-cuts in the fillets will help to soak the flavor in. The key is to make a cut so that it is at a right angle to the flesh fibers.
How to make it
1
Make fine cuts on the surface of the toro fillet, soak in the mixing saucepan of [A] and leave for about 5 minutes.
2
The approximate guideline for vinegared rice is about 10g per can. Place wasabi in between and top with pickled tomo fillets and squeeze them. It is best to wipe off the moisture from the toro before squeezing it.
3
Serve in a bowl and serve with sweet and sour ginger if you like. Apply the remaining dough to the surface with a brush to complete the process.
Ingredients for 1 person
-
- Uses tuna
- 4 sheets
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Dark soy sauce
- 1 tablespoon
-
- Use as vinegar water
- A little
-
- Vinegared rice
- About 40g
-
- Wasabi
- A little
-
- sweet and sour ginger (gari) toppings
- A little
[PR]
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