October 30, 2012

Tuna with mustard miso sauce

The love for fish and the book on Japanese cuisine I borrowed from a friend got me all excited about cooking something with raw fish. The tuna fish with miso mustard sauce sounded perfect combination of raw tuna and traditional miso. It was going to be my first use of miso; and like always, I was excited about cooking and tasting something new. I tried to follow the original recipe with modifications that were required because the lack of certain ingredients and to adjust to my tastes. The result was some interesting flavors. I found the miso a bit too strong for this particular dish, but have plans to experiment more.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

100g very fresh tuna
100g lamb’s lettuce (corn salad)
1.5tbsp miso
1tbsp sugar
3tbsp mirin
1sp mustard powder
1.5tbsp vinegar


1.      Place miso and sugar and stir until the sugar dissolves. Add mirin gradually with continuous stirring.
2.      Put the mixture over heat stir unit the sauce obtains luster. Let it cool.
3.      Mix the vinegar and mustard powder. Add this to the cooled miso sauce to complete the miso-mustard sauce.
4.      Cut the fresh tuna into ½ inch cube and cool it in the fridge.
5.      Clean and blanch the greens. Drain and let it cool in the fridge.
6.      Remove any excess water from the tuna using a kitchen towel. Mix the tuna, lamb’s lettuce, and the mustard-miso sauce. Give everything a toss before serving.

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