| 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 |
Directions
| 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. | |
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Used in this recipe!
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.
http://en.shiino.co.jp/recipe/detail.php?no=102