Korean Style Tuna Sashimi and Shuto
| 1～2 Servings | |
| Maguro (Tuna) Shuto | 1 tbsp |
| Tuna sashimi (lean meat) | 100g |
| Gochujang | 1 tbsp |
| Doubanjiang Sauce (Doubanjiang is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour.) | Small amount |
| Sesame oil | 1 tbsp |
| Leek (small slices) | As needed |
| Sesame seeds | As needed |
| Scallions (small slices) | As needed |
作り方
1
In a bowl, add Doubanjiang sauce and Gochujang. Knead well, then add Maguro Shuto and mix.
2
In the same bowl, add tuna sashimi, slices of leek, sesame seeds, then add sesame oil.
3
Serve in a bowl and sprinkle slices of scallions.
コツ・ポイント
By putting in an effort when chopping the tuna sashimi, it tastes even better!
このレシピで使用しています！
Maguro （tuna） Shuto
Maguro Shuto is born by salting and aging rare parts of tuna over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.