Marinated Sashimi Tuna
This is quite a different way of serving sashimi. The sashimi is seared with boiling water first, then marinated in soy sauce flavour before slicing. With a white trim around each slice and semi-transparent dark red meat in the centre, Marinated Sashimi Tuna looks very attractive. Great for serving at gatherings, too.Sashimi can be served as side, appetiser or even main. Just change the serving amount per person.Total Time does not include the time to marinate.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250g/0.6lb block of sashimi tuna ((note 1))
- A thin kitchen towel
- Boiling water
- Ice water in a large bowl
- 200ml/8.5oz water soaked with 5cm x 5cm/2" x 2" konbu ((note 2))
- 60ml/2oz soy sauce
- 1 tsp sake
- 4 perilla leaves
- finely chopped shallots/scallions
Instructions
- 1
Add water with konbu in a small pot/saucepan and bring it to a boil.
- 2
Add soy sauce and sake to the pot. As soon as it starts boiling, turn the heat off and cool it down to at least room temperature, preferably even cooler. (note 3)
- 3
Place the tuna block in the centre of a cutting board and cover the tuna with a kitchen towel.
- 4
Place the cutting board with tuna on it in the sink, lifting one end higher to tilt the board.
- 5
Pour boiling water over it gently to sear the surface of the tuna. Make sure that the side of the tuna is also seared. Do not sear too much. As soon as the surface becomes white, that is sufficient (see the photo in blog).
- 6
Remove the kitchen towel, turn the tuna over and sear the surface in the same way.
- 7
Transfer the tuna to the ice water to cool it down quickly.
- 8
Pat the tuna dry with paper towel and place it in a container that just fits the tuna (note 4).
- 9
Add the marinade to the container and ensure that the entire tuna block is submerged in the marinade (note 5). Cover the container with a lid/cling wrap and marinate for at least overnight up to 3 days (note 6) in the fridge.
- 10
Remove the tuna block from the marinade and slice it into 7mm/¼" thick portions. Serve sliced tuna on perilla leaves by shifting each slice slightly to spread them and sprinkle chopped shallots over the sashimi if using.