Ingredients
-
1 quantity of steamed white Rice
-
1 quantity of Nitsuke Broth
-
4 fl oz/½ cup (120 ml) Ginger
-
14 oz (400 g) whole Tuna
-
1 tsp toasted White Sesame Seeds
-
2 tbsp Kaiso
-
scattering of green Micro Herbs
Directions
Sweet, savoury and gingery chunks of meltingly tender tuna on Japanese white rice, which is a doddle to prepare. Another great use of Nitsuke Broth, paired here with ginger ale. Slow-braising the tuna will render it very soft and flavour some, but do use the freshest fish you can get.
Steps
|
1
Done
|
Make a cartouche by cutting a circle of baking (parchment) paper, which should be slightly smaller than the pan you will be using. Make a small tear or vent in the middle of the cartouche. |
|
2
Done
|
Cook the white rice and keep it warm. |
|
3
Done
|
Make the Nitsuke Broth. Add the ginger ale to the broth and bring to the boil. Meanwhile, cut the tuna into chunky bite-sized pieces. |
|
4
Done
|
As the broth reaches boiling point, carefully place the pieces of tuna into the pan, and immediately cover with the cartouche. Bring the heat down, and simmer gently for 1 hour. |
|
5
Done
|
To serve, divide the rice equally between 4 separate bowls and top with the pieces of braised tuna. Pour a few tablespoons of the nitsuke braising sauce over the tuna, followed by a scattering of toasted white sesame seeds, kaiso seaweed mix and green micro herbs. Serve immediately. |
