| Tuna | 80g |
|---|---|
| Salt and pepper | right amount |
| Garlic powder | a little |
| Egg | 1 |
| Olive oil | right amount |
| Herb bred flake | |
| Bread flake | 2pinch |
| Cheese | a little |
| Herbs | right amount |
| Kasuto shuto sauce | |
| Katsuo Shuto in micro oven([600w]no rap and 20sec) | 2teaspoon |
| olive oil | 2tablespoon |
| Lemon | 2teaspoon |
| Sugar | 1pinch |
| Tomato in 1cm cut | 1/8cut |
| Kepper | a little |
| Pepper | right amount |
How to make
| 1. | Make a Herb bread flake. | |
|---|---|---|
| 2. | Mix the Katuso shuto sauce ingredients. | |
| 3. | Season the tuna by salt and pepper and put egg. | |
| 4. | Bake the both side of the tuna by olive oil. | |
| 5. | Add 2 on 4. | |
Knack and Point
Plenty olive oil will be better when cook.
Memo
It's available for this recipe!
Katsuo Shuto
We select fresh Bonito from the inshore. We can only get 30 to 40g stomach and intestine from one Bonito(4 to 5kg). And these will be salted and aged in a long term fermentation. For the rich natural Umami component and amino acid, it goes great with Sake, hot rice. Also you can use it as Japanese anchovy and make several delicious dishes.
http://en.shiino.co.jp/recipe/detail.php?no=37