| 5 Servings | |
| Tofu | 1 |
| Rice | 3 cups |
| Maguro (tuna) Shuto | 80g |
| Chives | half batch |
| Tuna flakes | 30g |
| Ginger | 5g |
| Sesame oil | 50g |
| Sesame seeds | Small amount |
| Dried seaweed flakes | Small amount |
Directions
| 1. | Put an appropriate amount of water in a saucepan and simmer the cut tofu until boiled. | |
|---|---|---|
| 2. | Put the tofu in a colander, drain it, and mix it with Maguro (tuna) Shuto in a bowl while it's hot. | |
| 3. | Fill the bowl with ice and cool until the residual heat of ② is gone. | |
| 4. | Add the condiments (chives, fish flakes, ginger) to ③, then add the sesame oil. | |
| 5. | Serve white rice in a bowl, top with ④ and gochijang (black bean paste), sprinkle with dried seaweed flakes, and it's done! | |
Tips and Pointers
When mixing tofu and Maguro (tuna) Shuto, be careful not to lose its shape.
Comment
Used in this recipe!
金枪鱼酒盗
独特的 “金枪鱼酒盗 ”是用盐长期腌制金枪鱼的珍稀部位制成的。 作为 “日本凤尾鱼 ”的配料，它既可以作为主料，也可以作为隐藏的配料，用于各种烹饪场合。 把它涂在奶油奶酪上做成简单的点心，把它作为清酒披萨的佐料，或者把它加到橄榄油或黄油中做成极好的酱汁，让您的普通菜肴更上一层楼。
http://cn.shiino.co.jp/recipe/detail.php?no=105