| 3～4 Servings | |
| Peanuts | 120ｇ |
| Garlic (minced) | 1 clove |
| Maguro (tuna) Shuto | 1 tbsp |
| Olive oil | 1 tbsp |
Directions
| 1. | Add olive oil, minced garlic and Maguro (tuna) shuto to a frying pan. | |
|---|---|---|
| 2. | Slowly stir fry until the aroma of garlic rises and the Maguro (tuna) Shuto begins to melt. | |
| 3. | Add olive oil and peanuts. Cook until lightly brown. | |
Tips and Pointers
You can taste the Shuto a lot more when it cools. Sprinkle salt and pepper to taste.
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=109