Boiling water bath for 10 seconds, marinated in soy sauce for 1 hour, torched to melt the fat. This might be the best tuna dish I’ve had anywhere, and I got to do it at home!
Does anyone know about this “traditional method” – I saw it in a video with an old chef, but couldn’t verify it anywhere else. Any knowledge around that?
4 comments
Looks pretty good!
To answer your question, no, but holy crap that’s amazing looking. Where’d you get the fatty tuna?
I’ve seen this done at a famous sushi place in Tokyo, dude boiled the tuna for about 10 secs, marinated for about an hour in soy/sake/mirin and then charred it on a weber. It was insanely good.
Looks Delicious!!!