| Maguro (tuna) Shuto | 1 tsp |
|---|---|
| Mayonnaise | As needed |
| Potato | 1 （medium size） |
| Chopped Nori (dried seaweed) | Of your choice |
| Tarako (cod roe) | 40g |
Directions
| 1. | Cut the potatoes into 1/2 the size. Wrap in plastic wrap and heat in the microwave until cooked. | |
|---|---|---|
| 2. | Put the thin skinned Tarako (cod roe) and mayonnaise in a bowl in portions of your choice and mix. | |
| 3. | Cut ① into bite-sized pieces, add it to ②, then add Maguro (tuna) Shuto. | |
| 4. | Serve in a bowl and put plenty of chopped Nori (dried seaweed) to taste. | |
Tips and Pointers
The more mayonnaise you add the better it gets! 【What is Taramasalata Salad…?】 Pinkish paste or dip made from the roe of certain fish that is mixed with olive oil and seasoning.
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=59