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LOCATION: Recipes >> Asian >> Tuna Tataki 01

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Maguro Tataki with Ume Sauce

300 g maguro
10 umeboshi (pickled ume)
sugar
3 T mirin
1 T mayonnaise
1/4 cup sake
1/2 T soy sauce
1 1/2 inch ginger
3-4 nira or green onion
2 cloves garlic, minced
1 T oil

Take the seeds out of umeboshi. In a food processor or blender,
blend umeboshi until pasty. Depending on amount of umeboshi paste
in the bowl, add 30% volume of sugar. Also add mirin, mayonnaise,
sake and soy sauce. Blend. Set aside.

Slice ginger and green onion into thin match-stick pieces. Set
aside.

In a frying pan, add oil and quickly fry garlic for 20-30 seconds.
Do not burn. Remove. In the same frying pan , quickly sear the
outside of maguro using high heat. Do not cook.

Slice maguro (as in making sashimi) and place on plate. Top maguro
with sauce and sprinkle garlic. Decoratively (making pyramid shape)
arrange ginger and nira or spring onion on top.

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