Recipe: Spicy Tuna Tartare with Kimchee Sauce
TUNA SAKU 200~250g
KUKI SESAME OIL 1 Tbs.
MIYAKO KIMCHEE SAUCE 2 Tbs.
Scallions (thinly sliced) 1 Tbs.
Soy Sauce 1/2 Tbs.
Roasted Pine Nuts 2 Tbs.
julienned Cucumbers 1 Cucumber
Quail Egg 4 eggs
Use a sharp knife to slice the tuna into 1/4-inch pieces
Keeping the tuna very cold, toss gently with scallions, soy sauce, sesame oil, and MIYAKO Kimchi Sauce. Keep it cold.
Mound the tartare mixture onto a bed of julienned cucumbers. Garnish with egg york and roasted pine nuts.
*You can use this recipe to make a spicy tuna rolls or a marinated tuna bowl known as “Tekka Don”.
#20734 KUKI JUNSEI SESAME OIL 24/185ml (6.2oz)
#40592 F-UJI HOJICHA ICE CREAM 1gal.
#40591 F-UJI GENMAICHA ICE CREAM,MY 1gal.
#20738 KUKI JUNSEI SESAME OIL 6/1.8Lit
#70314 F-AAA SAKU, KIHADA (ab.07lbs./pc)
#70361 F-AAA YF KIHADA SAKU (ab.07lbs./pc)
MIYAKO KIMCHEE SAUCE
Made from garlic, salt, red pepper, chilli, ginger and vinegar. This is a great sauce for sushi rolls too!
#20280 MIYAKO KIMCHEE SAUCE (NO MSG) 4.5Lbs.