| 1 serving | |
| Cucumber (lightly peeled) | 1 |
| Maguro (tuna) Shuto | 2 tsp |
| Sesame Oil | As needed |
| White Sesame Oil | As needed |
Directions
| 1. | Lightly pound the cucumber. | |
|---|---|---|
| 2. | Cut both ends of the cucumber. | |
| 3. | Mix the remaining ingredients. | |
Tips and Pointers
Let it soak for about an hour or two so the flavour becomes more pickled. The better it tastes!
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=71