Tuna is "marinated" to condense the flavor! I made [Pickled tuna with garlic steak].
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Everyone's favorite tuna can be enjoyed raw or grilled. Pickling it before grilling concentrates the flavor and makes it amazingly moist and savory. It is served with plenty of garlic chips for an aroma and crunchy texture.
Ingredients Used.
Tuna (sashimi sashimi) - about 230 grams, used bigeye tuna
Soy sauce ... 20g
Mirin ... 10g
Garlic...2-3 slices, sliced about 2 mm thick (except the sprouts)
Olive oil...15g to
Sake...... from 30g
Butter...10g
Black pepper
Cooking Instructions
(1) Combine the soy sauce/mirin and leave the cut tuna in the refrigerator for a day
Heat the garlic/olive oil in a cold frying pan and cook over low heat, turning occasionally.
(3) When the garlic is lightly colored, turn off the heat and only remove the garlic to paper (garlic tip).
(4) Heat the same pan over medium heat, and place the tuna in the pan in (1) and brown it thoroughly.
(5) Turn it over and cook the backside quickly, then remove it to a plate.
(6) Put the sake in the pan, scrape the bottom of the pan, add the butter and cook until it thickens.
(7) Pour ⑥ over the tuna on a plate and top with garlic chips.
(8) Sprinkle plenty of black pepper and drink a moderate amount of your favorite alcohol while eating.
Tips and Tricks
The longer you let the tuna marinate, the more water will be removed and the richer the flavor will be.
Use any kind of tuna you can find.
You can also make a delicious tuna dish with a heated ala or blood. In this case, make sure it is well cooked.
The garlic chips will be soft right after being lifted out of the oil, but they will be crispy when they cool down. *Please be careful not to overcook them, as they will become bitter.
Please do not fry the garlic chips too much.
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