Chef Saito’s Tuna and Atsuage on Rice/Tuna and Yuzu Salad [Japanese Cooking] – Dining with the Chef
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Cook Japanese dishes using canned tuna! Chef Saito shows you a warm rice bowl topped with tuna, fried tofu and egg, plus a refreshing tuna salad enhanced with the aroma of yuzu.
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Tuna and Atsuage on Rice
INGREDIENTS:
– 100g canned tuna(chunky type)
– 150 g atsuage (fried tofu)
– 60 g onion
– 60 g spinach
– 3 eggs
– Cooked rice
– Sansho pepper, as needed
– 100 ml dashi
– 30 ml oil from canned tuna
– 30 ml mirin
– 2 tsp sugar
– 40 ml soy sauce
Directions:
1.Cut the atsuage and the onions.
2.Boil the spinach for 1 minute and cut.
3.Boil the dashi, mirin, sugar, soy sauce and oil from the canned tuna in a pot. Once the sauce starts to boil, add the onion and cook. Then add the atsuage and tuna.
4.Add the beaten egg into the pot in 2 parts. When the egg has almost set, add the remaining egg and turn off the heat and cover the pot with aluminum foil.
5.Serve the mixture over rice in a bowl and garnish with spinach and sansho pepper.
Tuna and Yuzu Salad
INGREDIENTS:
– 60 g canned tuna(flake type)
– 75 g daikon radish
– 50 g mizuna
– 15 ml canned tuna oil
– 1 yuzu
– 2 tbsp rice vinegar
– 1 tbsp yuzu juice
– 1 tbsp usukuchi soy sauce
– A pinch of salt
– A pinch of sugar
Directions:
1.Cut the mizuna into 3 cm pieces. Peel the daikon radish and cut into 5 mm thin strips.
2.Cut Yuzu peel into thin strips. Squeeze the juice and remove the seeds.
3.Mix the oil from the canned tuna, rice vinegar, usukuchi soy sauce, yuzu juice, salt, and sugar in a bowl.
4.Add the daikon radish, the mizuna and the tuna and mix well. Serve with shredded yuzu peel.