SCHEDULE
Maguro Nuta
by Chef Tsuyoshi Murakami, Kinoshita
Ingredients:
For Sauce:
Method:
| 100 | grs | Mebati Tuna |
| 1 | - | Kombu Seaweed (remove seaweed’s dryness with a wet cloth) |
| 4 | tsp | Mirin Sake |
| 2 | tsp | Kirin Sake |
| 4 | tsp | Sugar |
| 1 | tbsp | Misso |
| 1 | - | Yamaguichi Egg Yolk |
| 1 | - | Quail Egg Yolk |
| 1 | tsp | Toban Djan Pepper |
| 2 | - | Bleached Scallion Stalks (pre-cooked) |
| 2 | tsp | Rice Vinegar |
| - | - | Scallion Slice, To Taste |
| - | - | Sicillian Lemon Zest |
| - | - | Toasted Sesame Seeds, To Taste |
| - | - | Canola Oil |
| - | - | Seasonal Flower |
| - | - | Coarse Salt, To Taste |
For Sauce:
- • Simmer the sakes and kombu.
- • Add sugar and let it dissolve. Add the misso and the yamaguichi egg yolk and mix
- • Until you get a creamy texture.
- • Remove from the fire and add toban djan pepper and rice vinegar.
Method:
- 1. Season the tuna with salt and seal all its sides in a pan with a little bit of oil.
- 2. Finish it addinng the sauce, the scallions, toasted sesame seeds, lemon zest and the quail egg yolk over it balancing this flavor explosion.
