| 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!
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=105