Korean Style Tuna Sashimi and Shuto
| 1～2 Servings | |
| Maguro (Tuna) Shuto | 1 tbsp |
| Tuna sashimi (lean meat) | 100g |
| Gochujang | 1 tbsp |
| Doubanjiang Sauce (Doubanjiang is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour.) | Small amount |
| Sesame oil | 1 tbsp |
| Leek (small slices) | As needed |
| Sesame seeds | As needed |
| Scallions (small slices) | As needed |
作り方
1
In a bowl, add Doubanjiang sauce and Gochujang. Knead well, then add Maguro Shuto and mix.
2
In the same bowl, add tuna sashimi, slices of leek, sesame seeds, then add sesame oil.
3
Serve in a bowl and sprinkle slices of scallions.
コツ・ポイント
By putting in an effort when chopping the tuna sashimi, it tastes even better!
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.