Shuto Recipe with White Wine
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 |
1. | Combine ● to marinate the tuna fillet. | |
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2. | On top of the rice, add the marinated tuna fillet, shredded shiso leaf, sesame seeds, avocado, and onsen egg. |
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=102