Japanese•gourmet
Tuna and Shallots (Scallions) Nuta
Nuta is made with miso, vinegar, and sugar, with or without Japanese mustard. One of the representative nuta is Tuna and Shallots Nuta. It is a great accompaniment for drinks particularly sake.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g (7.1oz) sashimi tuna (, cut into 2cm (¾“) cube)
- 2 stems of shallots ((scallions), blanched and cut into 4cm (1½”) length)
- 4 tbsp white miso ((note 1))
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 1/2 tsp sugar ((note 1))
- 1/2 tsp hot mustard ((note 2))
Instructions
- 1
Add all the Sumiso Dressing ingredients, except mustard into a small pot and heat over medium low heat.
- 2
Mix well until the dressing becomes smooth without miso lumps and the edge of the sauce starts to bubble. Turn off the heat and let it cool down to at least room temperature. Do not heat too long otherwise the sauce will become too thick (note 3).
- 3
Add mustard and mix well.
- 4
Add tuna and shallots into the sauce and mix gently to coat well with the sauce.
- 5
Serve immediately in small plates or bowls.