Tuesday, April 14, 2015

Tuna Tartar Don(丼)

And Tuna Rice Sandwich

 

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The Maguro (鮪/tuna) I bought was a bit unsightly, un-uniform in color…well I was watching my budget, less expensive than sashimi grade tuna for sure... Still grateful to get fresh maguro block. I decided to make tuna tartar…actually, mincing the meat with seasonings on the cutting board is called tataki (たたき)or namero (なめろ) in Japan. Check out similar recipe on my past blog here

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Simple and flavor packed tuna tataki topped on the cooked rice is so awesome! Some of my friends can’t stand raw fish…why?  It’s so good!…But I totally get their sentiment… just like I have strong dislike of beef tartar… totally!

Ingredients and Instruction for 4 servings (Print Recipe Here)

  • 200g of fresh tuna cut in chunkDSC_6321
  • 1 inch ginger, new ginger prefer or 1 myoga cut in small pieces
  • 1 stalk of green onion minced
  • 1 –2 Tablespoons miso paste  If you like heat then use Korean spicy miso paste (1/2 teaspoon) instead.
  • 2 3  teaspoons sake  Note: I boiled to remove alcohol and cooled.
  • 2-3 teaspoons soy sauce or tamari soy sauce
  • pinch of salt (optional)
  • Shiso leaves
  1. Put Tuna, ginger or myoga, miso paste, sake, soy sauce and salt if using on the cutting board and using *two knives to pound to *finely chopped until the meat starts getting little slimy and well blended. You might want to do a taste test at this point and add more seasoning to suit your taste. It is not necessary but I like to put in container, cover with plastic wrap and chill in a refrigerator for 30 minutes to 1 hour. *Texture wise, micro mincing is not recommended. *Heck, you don’t need two knives but it’s cool that way!DSC_6325I should have used a bigger cutting board…DSC_6327DSC_6332
  2. Assembly – Put warm rice in the bowl, topped with tuna tartar and sliced shiso leaves. Serve with soy sauce and wasabi on the side (optional).DSC_6366

For Tuna Rice Sandwich –There are trendy rice balls happening in Japan. Ordinary rice ball is called ‘onigiri’ (おにぎり) but the new style ‘onigirazu’ (おにぎらず) is show off the filling better and is easier to eat.

Equipment: square container – I used 4 inch x 4 inch

  • Warm cooked rice
  • Shiso leaves
  • Tuna tartar (see recipe above)
  • Nori(seaweed) sheet 7-1/2 x 8-1/2 inch
  1. Put about 1/3 cup rice firmly in a square container, make sure to level off.DSC_6339
  2. Lay couple of shiso leaves on top of rice.DSC_6341
  3. Spread about 1/4 cup tuna tartar evenly on top of shiso leaves.DSC_6342
  4. Lay shiso leaves on top of tuna tartar
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  5. Put  about 1/3 cup rice firmly on shiso leaves, smooth the top.DSC_6344
  6. Lay nori sheet on flat surface and dump the step #5 on top of nori diagonally
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  7. Fold corner to wrap the  ‘onigiranai’, wet with a little water to secure the corner if necessary. Wrap tightly in plastic and leave for few minutes.DSC_6349DSC_6350
  8. Cut in half. Voila! Neat, right? Variation: Make different filling such as tonkatsu (breaded pork cutlet).DSC_6351For food safety, keep in a cool place and consume within an hour. DSC_6358

Last week’s Today’s Tapas #todaystapas - Momofuku Pork belly, quick cucumber pickle – My fav…I never get tired of this dishIMG_3387

Mango Lassi recipe from ‘ Thirsty for…’ YouTube video jump over from Linda’s Peaceful Place.blog. Check her feel good blog.IMG_3368

Have a wonderful rest of the week!DSC_6360

22 comments:

  1. Thank you so much for mentioning my blog with the Mango Lassi recipe, this is so kind of you, and I truly appreciate it! Your photos are wonderful and this recipe sounds interesting. You know, I have had canned tuna but I have never tried fresh tuna. I have had both canned and fresh salmon, though, and I love salmon. Thank you so much for your lovely post.

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    1. Thank you Linda. I tried a few drinks from 'Thirsty for...' Other than that mango lassi, Italian chocolate drink was really good. And got to try quinoa drink soon.

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  2. Dear Nipponnin, this post is such a treat for the eyes, I don't know what to start with in my comment! I understand too well the tuna "grade" you describe... I always worry it would taste awful raw, but never thought of making tataki (I love tataki and during last trip to Tokyo discovered a delicious suzuki tataki served with its raw innards; a pure delight those who cannot accept raw fish will never have a chance to taste).
    The rice sandwich is such an ingenious idea and looks so beautiful too. Thank you for inspiration!
    (PS I also love steak tartare, but only when beef is excellent and well seasoned).

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    1. Thank you Sissi! Your curry sounds absolutely fantastic! And love your food photos!

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  3. Our little turning-Japanese-girl just love playing with sushi rice...sometime ago she made something like onigiranai (not intentionally)...didn't know it's getting in-fashion:) She struggles shaping onigiri into traditional triangles and so the idea of using a small square container for a sandwich-like onigiri came to rescue her! Thank you for sharing your way of making this rice tuna sandwich....lovin' it! :)

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    1. Thank you Annie. Ha ha ha, your daughter is so cute! Love talking to her via email...so talented. Onigiranai or rather Onigarazu are in rave right now, so fun to make and love the looks!

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  4. Now that's a treat! And that pork belly looks absolutely mouthwatering.

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    1. Thank you so much Angie! Thank you letting us know about wasabi caviar...I must to try it!

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  5. I love tuna tartar, but never made it myself...I love your rice sandwich, especially that you have a layer of shiso...to beautiful and delicious looking...
    Enjoy your week Nipponin :)

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    1. Thank you Juliana! I love strawberry and cream! That was my favorite treat when I was little...and still is!

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  6. I have never tried tuna tartar but it looks delicious! Perhaps I should get myself some fresh tuna!

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    1. Thank you Katerina. Thank you for the great slow-cooker recipe! That sounds really good!

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  7. Thank you so much for your visit and kind comments. I just returned from a trip to the Pacific Northwest and Canada. You are such an incredible cook! Your meals all look like they belong in a 6 star restaurant.

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    1. Thank you Kay! Ha ha ha Thank you for your compliment...でも、ほめすぎですよ!(笑)。

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  8. マグロ丼、大好き。このように手間をかけてたたきにするとより美味ですね。みそがはいってるんですね。ライスサンドイッチのアイデァ抜群! 包丁の二刀流、かっこいいけれど気をつけよう。(これ私への忠告です。)菜の花きれいに撮れてます。ぼけ加減がいい。私もいい感じに呆けたいです。

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    1. コメントありがとうございます。 またまたあなたの写真に感動しました。 なるほど、solitude と loneliness の解釈に納得しました。 文章ともに美しいブログ、応援しています。  

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  9. O valor das coisas não está no tempo que elas duram, mas na intensidade com que acontecem.
    Por isso existem momentos inesquecíveis, coisas inexplicáveis e pessoas incomparáveis.(Fernando Sabino)
    Sugestões artísticamente deliciosas!
    Um lindo e abençoado final de semana!!!
    Abraços Marie.

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    1. Obrigado Marie! Seu blog é lindo e repleto de grandes idéias!

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  10. well, the tuna seems very fresh for my eyes....
    i recommend only used the sashimi grade for serving raw tuna for savety, i think i'm gonna making tuna tataki once i had this fresh state of maguro tuna....
    Dedy@Dentist Chef

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    1. Thank you Chef! Wow! Your blog, your creations, Master, you're amazing!

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  11. Been away from the blogging world for a while now. Catching up slowly :) That sandwich is a clever idea girl. Got to try out.

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    1. Than you Kankana. I'm so grateful for your visit. I adore your photographs!

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