Grilled fatty tuna
When grilling on a wire rack, be careful not to let the flesh stick to the rack and burn. Applying salad oil to the rack beforehand will help prevent the meat from burning
How to make it
1
Make the umazu jelly. Put the umazu and agar in a pot and heat until dissolved. Pour into a tray and let cool and harden
2
Make a cut in the back of the fatty tuna, place it in a bowl with Happomibijin, and rub it in to season it
3
Place a wire rack on the stove and grill the fatty tuna, cut into thirds, on top of the rack. Once both sides are lightly browned, remove to a serving dish
4
Garnish with shredded cabbage and top with umami vinegar jelly to finish
Ingredientsfor 1 person
-
- premium fatty tuna.
- 1 piece (about 125g)
-
- Happo Mibijin (soy sauce and mirin can be substituted)
- 1 tablespoon
-
- shredded cabbage
- Appropriate amount
-
[Horse vinegar jelly]
- Uma vinegar
- 1 cup
-
- Agar
- 3 tablespoons
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