Saturday, June 18, 2016

Cheng Can Cook: Negitoro Don ★★★

Making Negitoro Don with Premium Blue Fin Tuna. Fatty and Yum.

Blue Fin Tuna (Chutoro) from Spain (0.25 lb from Mitsuwa Market is about $10 for 1 person)
Salmon Roe (Ikura)
Shiso Leaves, coarsely chopped
Japanese Mountain Yam (Yamaimo), grated
Scallions, chopped
Seaweed (optional)
Rice Vinegar, 1 teaspoon
Soy Sauce, 1 tablespoon
Wasabi, 1 teaspoon

1. Mix Rice with Rice Vinegar, place in serving bowl.
2. Use a spoon to scrape off tendon from Toro, chop Toro, and place on top of rice.
3. Garnish with grated Japanese Mountain Yam (Tororo), Shiso Leaves, Scallions, Salmon Roe, and Wasabi.
4. Serve with soy sauce on the side.

1 comment:

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