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White tuna sashimi12/10/2023 ![]() ![]() Place rice in a bowl, pour the marinade over the rice, spread yakinori (roasted seaweed) strips, spread marinated tuna slices, sprinkle with chopped shallots (scallions) and white sesame seeds. If you marinate sashimi slices for too long, the sashimi absorbs too much marinade and the flavour of the sashimi becomes too salty. I sometimes add a few drops of sesame oil to it. Marinate the sliced sashimi tuna for a minimum of 10-15 minutes but no more than 30 minutes. The ratio I used is 3:2:1 respectively which is easy to remember. Zuke-don marinade is a mixture of soy sauce, sake and mirin. But I only had normal rice so I decided to make marinated tuna on rice instead. The name “ tekka” (鉄火) comes from the colour of a hot iron and the tuna at the fish shop was so red that I couldn’t think of any other word. The tuna was really fresh and had beautiful red meat (see the top left photo below), which reminded me of tekka-don. Today, I saw a block of sashimi tuna at my favourite fish shop. But strictly speaking, that is not correct. Some people do not distinguish between these names and call maguro no zuke-don “tekka-don”. ![]() You will need a small plate of soy sauce to dip the sashimi in when eating tekka-don but zuke-don does not require a dipping sauce. Tekka-don uses raw sashimi tuna slices without marinating them and the rice is vinegar flavoured (= sushi rice), while zuke-don uses marinated sashimi slices that are placed on normal rice. Tekka-don is also tuna on rice in a bowl, but there are differences. When I posted the recipe Oyako-don (chicken and Egg on Rice), I talked about ‘don’ (丼) and mentioned ‘ tekka-don’ (鉄火丼, tuna sashimi on rice) as an example. The word “ no” (の) is a particle to connect maguro and zuke-don. Maguro (マグロ) means tuna and zuke-don (漬け丼) means marinades on rice in a bowl. When I feel that I have been eating tuna or salmon sashimi repeatedly, I sometimes put a twist on the tuna sashimi and make maguro no zuke-don (マグロの漬け丼). Only a few fish shops and the Sydney Fish Market sell other kinds of sashimi quality fish such as snapper, deep sea bream and trevally. Most local fish shops sell only tuna and salmon sashimi, or sometimes kingfish. If I was in Japan, perhaps I could eat different sashimi fish every day, but here in Sydney the varieties are limited. When I go shopping and I am wondering what to eat for dinner, I often end up buying a small amount of sashimi. High in protein, low in fat, what else can you ask for? I could eat sashimi every day, even for breakfast. I like the flavour of fresh raw fish but I also like the fact that it is so easy to prepare without needing to cook at all. If you add a salad and a miso soup, you’ll have a perfect meal in no time. I always wonder how such a simple dish could be so tasty. Just marinate tuna slices and place them on the cooked rice, topped with garnish. Maguro no Zuke-don (Marinated Tuna on Rice) requires no cooking. A super easy meal with sashimi quality tuna is one of my favourites.
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