Tuna and asparagus nut
All the ingredients in the salads are prepared using the "namaage" method (draining after boiling without rinsing in water). This allows excess moisture to escape with the steam.
Be careful not to overcook the asparagus; preserving its texture is key.
Be careful not to overcook the asparagus; preserving its texture is key.
How to make it
1
Cut the asparagus in half lengthwise, then cut each into thirds and boil in 2% salt water for 1.5 minutes. Once cooked, drain in a colander
2
Cut the tuna into 5mm thin strips and soak in a mixture of soy sauce and sake for a few minutes
3
Place the boiled asparagus and the tuna from [2] in a bowl and top with white miso paste to complete
Ingredientsfor 1 person
-
- asparagus
- 1 bottle
-
- tuna
- 50g
-
- Dark soy sauce
- 1/2 tbsp
-
- Alcohol
- 1/2 tbsp
-
- White-fried miso
- Appropriate amount
[PR]
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