Red Sea Bream Carpaccio topped with Shuto
| １Serving | |
| Madai (sea bream) | 5 slices |
| Maguro (tuna) Shuto | 2 tsp |
| Wine Vinegar | 1 tsp |
| Lemon Juice | Small amount |
| Olive Oil | 1 tbsp |
| Scallions | As needed |
作り方
1
Arrange the red sea bream on a plate and place the Maguro (tuna) Shuto on it.
2
Drizzle wine vinegar, lemon juice and olive oil. Sprinkle with scallions.
コツ・ポイント
Any white fish can be used.
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.