| 1 Serving | |
| Maguro (tuna) sashimi fillet | 60～70ｇ |
| ● Maguro (tuna) Shuto | 2 tsp |
| ● Sesame oil | 2 tsp |
| ● Mirin | 1 tsp |
| Avocado | quarter |
| Roasted sesame seeds | As needed |
| Shiso leaf (shredded) | 1 |
| Onsen Tamago (hot spring egg). This is a traditional Japanese low temperature egg, slow cooked in the hot waters of onsen (hot springs) in Japan. | 1 |
| Rice | 1 portion |
Directions
| 1. | Combine ● to marinate the tuna fillet. | |
|---|---|---|
| 2. | On top of the rice, add the marinated tuna fillet, shredded shiso leaf, sesame seeds, avocado, and onsen egg. | |
Comment
Used in this recipe!
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.
http://en.shiino.co.jp/recipe/detail.php?no=102