Learn how to enjoy frozen tuna like a pro! From thawing to slicing sashimi and cooking, here's a complete guide.

Ingredients

• 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.

Steps

1. 11. Add 2-3 tablespoons of salt to lukewarm water to create a brine solution with a concentration of 3-4%. Soak the frozen tuna in this brine to remove any impurities from the surface.
2. 22. Wrap the tuna in plastic wrap to remove excess moisture, and then age it in the refrigerator for about 30 minutes. (At home, it's easier to slice when the tuna is slightly frozen.)
3. 33. Slice the tuna, paying attention to the direction of the white fibers (tendons), and prepare it as sashimi. When slicing, ensure that the lower portion is positioned towards the front of the fish.
4. 44. Hold a portion of sushi rice in your hand, add a small amount of wasabi, and top with thinly sliced tuna to create the sushi.
5. 55. 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.
6. 66. Garnish with chopped chives and dried seaweed flakes before serving the Korean radish dish.