Good Morning Everyone, another week has gone by and looking forward to the weekend.
Seared Skip Jack Tuna and Yam かつおのたたきと長芋
Author: Naoko Yoshioka
Recipe type: Main Dish, Seafood, Fish
Cuisine: Japanese
Serves: 2
Friday’s recipe on Cooking Japanese Style is dish called seared Skip-jack Tuna and Yam or かつおのたたきと長芋 in Japanese. This is a very delicious dish for the family to enjoy when you have Skip-jack in season. My hubby just loves this dish on the weekend after a long week at work. Well, have a great weekend and we look forward to see you all next week Monday. Happy Friday.
Ingredients
- 100g skipjack tuna
- vegetable oil
- salt
- 4 okura
- 5cm yam
- 2 pickled plums
- 2 tbsp dashi stock
- ½ tbsp soy sauce (if you have light color soy sauce, use them)
- dried bonito flakes
Instructions
- Cut the skipjack tuna in half and cover only the skin part with plenty of salt. Heat the oil in a frying pan, place the skipjack tuna with its skin on the bottom and sear over high heat for about 30 seconds. When cooked, let stand cool in refrigerate.
- Dust the okura with plenty of salt and rub in order to remove the fuzz on the surface. Boiling the salted water and boil the okura quickly, and rinse with cold water and drain. And cut it into slice.
- Peel the yam and in a plastic bag, and batting with rolling pin. Take off the seed of pickled plum and mince. Cut the skipjack tuna into bite-size pieces.
- Place the dashi stock, soy sauce, and dried bonito flakes in a bowl, and mix well. Add the skipjack, okura, yam, and pickled plums and tossing together.
Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..
