Tuna Set Menu (Sashimi, Sushi, Donburi).
Rice FoundationIngredients
- Frozen Bluefin Tuna (sashimi-grade belly meat, including akami, chūtoro, and toro, each weighing 200g).
- 2-3 tablespoons of salt.
- Rice.
- Sushi vinegar (seasoned vinegar).
- Wasabi.
- Jin-ganjang (진간장) - This refers to a type of Korean soy sauce. It's typically a darker, saltier, and more concentrated version of regular soy sauce, often used as a seasoning or dipping sauce.
- Chives.
- Kim powder.
Instructions
To prepare a brine, dissolve 2-3 tablespoons of salt in lukewarm water to create a solution with a concentration of 3-4%. Then, submerge the frozen tuna in this brine to remove any surface impurities.
Pat the tuna dry with paper towels to remove excess moisture, and then let it sit in the refrigerator for about 30 minutes to age. (At home, it's easier to slice when it's slightly frozen.)
The white fibers (tendons) of the tuna are sliced in a direction that breaks them, and then prepared as sashimi. When slicing, ensure that the lower portion is positioned towards the front of the fish.
To make sushi, hold a portion of seasoned rice in your hand, add a small amount of wasabi, and top with thinly sliced tuna.
The remaining scraps of meat and the tough belly fat are pickled in soy sauce and wasabi along with Korean radish. The tougher parts are lightly grilled (aburi) with a torch and placed on top of rice.
Garnish with chopped chives and dried seaweed flakes before serving the Korean radish dish.