| 1 to 2 Servings | |
| Daikon (radish) | 80g |
| Maguro (tuna) Shuto | 2 tbs |
| Sliced lemon | Small amount |
Directions
| 1. | Peel the daikon (radish) and cut into 1 to 2mm thick half-moon slices. | |
|---|---|---|
| 2. | Add Shuto on ① and let it sit for about 10 minutes to blend in the flavour. | |
| 3. | Add sliced lemon for garnishing. | |
Tips and Pointers
A light pickled radish made with the salted content of Shuto concentrates the flavour.
Comment
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=104