Great quality sashimi tuna saku fillets have just arrived. We would like to provide tuna saku fillets per package which means you can easily enjoy sashimi, sushi or any other dishes at home.(serving Ideas are below).
DEFROSTING METHODS
1.
Place the unopened pack of tuna saku in a bowl of luke warm water for approximately 20-30mins. Do not exceed 20 deg Celsius.
2.
Do not allow the saku from the water when about half thawed. This will ensure best presentation. Now remove the tuna saku from the vacuum pouch.
3.
Wrap the tuna saku in paper towel 2 or 3 times and leave in a refrigerator or cool room for about 15mins to remove any excess moisture.
4.
Cut with a very sharp long knife. Try to cut each piece in a single motion which provides best presentation.
5.
Cut thin slice across grain of tuna meat for nigiri style or cut across grain and then cut with grain to create sashimi style pieces.
* Use until 2-3 days. Do not re-freeze.
SERVING IDEAS
>> Sashimi
Slice the defrosted tuna fillet in to sashimi-size fillet then have them as they are! The combination of Japanese sake or beer and sashimi would draw out each other’s excellent flavour which will definitely play perfect role as a little bit luxurious side dish of your dinner.
>> Tekka-don (warm rice topped with raw tuna)
Slice the defrosted tuna fillet in to bite-sized pieces (square shape would be good), pickle them in a mixture of soy sauce, cooking-sake, sugar, spring onion and ginger etc then put it in a refrigerator for 30 to 45 minutes (An extra time might make it too salty). Putting them on a bowl of hot rice will finish up a Japanese favourite dish!!
Either with less sugar and adding some Mirin to it or putting a bit of sesame oil on it (Korean style) will be also fantastic way to flavour it.
A blissful moment you can taste with your family. Left-over pickled tuna can be stir-fried or steamed and they will turn into a lunch for the next day!!
>> Tuna Stake
If you want to try something different, fry the tuna in a pan with a bit of oil and sprinkle chopped spring onion and fried garlic chips then plenty of Ponzu (citrus seasoned soy sauce & dressing).
>> Tuna and Seaweed Spicy Salad South American Style recipe here
"Yellow Tail Skinless Loin" has also just arrived.
The same defrost methods can be applied as Tuna Fillets. Enjoy taste difference between Tuna and Yellow Tail.
visit ICHIBA JUNCTION now!
