Tuna and Avocado Mix with Shuto on Rice 動画レシピ
| 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 |
作り方
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.
このレシピで使用しています！
Tuna Shuto
Maguro (tuna) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.