| 5 Servings | |
| Tofu | 1 |
| Rice | 3 cups |
| Maguro (tuna) Shuto | 80g |
| Chives | half batch |
| Tuna flakes | 30g |
| Ginger | 5g |
| Sesame oil | 50g |
| Sesame seeds | Small amount |
| Dried seaweed flakes | Small amount |
Directions
| 1. | Put an appropriate amount of water in a saucepan and simmer the cut tofu until boiled. | |
|---|---|---|
| 2. | Put the tofu in a colander, drain it, and mix it with Maguro (tuna) Shuto in a bowl while it's hot. | |
| 3. | Fill the bowl with ice and cool until the residual heat of ② is gone. | |
| 4. | Add the condiments (chives, fish flakes, ginger) to ③, then add the sesame oil. | |
| 5. | Serve white rice in a bowl, top with ④ and gochijang (black bean paste), sprinkle with dried seaweed flakes, and it's done! | |
Tips and Pointers
When mixing tofu and Maguro (tuna) Shuto, be careful not to lose its shape.
Comment
Used in this recipe!
Maguro （tuna） Shuto
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=105