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Showing On:

August 17

12:30

Next Airtime:

August 17

22:00

Next Episode:

August 18

03:00


Maguro Nuta
by Chef Tsuyoshi Murakami, Kinoshita

Ingredients:
100grsMebati Tuna
1-Kombu Seaweed (remove seaweed’s dryness with a wet cloth)
4tspMirin Sake
2tspKirin Sake
4tspSugar
1tbspMisso
1-Yamaguichi Egg Yolk
1-Quail Egg Yolk
1tspToban Djan Pepper
2-Bleached Scallion Stalks (pre-cooked)
2tspRice Vinegar
--Scallion Slice, To Taste
--Sicillian Lemon Zest
--Toasted Sesame Seeds, To Taste
--Canola Oil
--Seasonal Flower
--Coarse Salt, To Taste

For Sauce:
  • • Simmer the sakes and kombu.
  • • Add sugar and let it dissolve. Add the misso and the yamaguichi egg yolk and mix
  • • Until you get a creamy texture.
  • • Remove from the fire and add toban djan pepper and rice vinegar.

Method:
  • 1. Season the tuna with salt and seal all its sides in a pan with a little bit of oil.
  • 2. Finish it addinng the sauce, the scallions, toasted sesame seeds, lemon zest and the quail egg yolk over it balancing this flavor explosion.