Ginger Ale and Soy Braised Tuna on Steamed White Rice

Name: Ginger Ale and Soy Braised Tuna on Steamed White Rice
Cuisine: Japanese
Ingredients: 1 quantity of steamed white rice, to serve; 1 quantity of Nitsuke Broth; 120 ml (4 fl oz/½ cup) ginger ale; 400 g (14 oz) whole tuna piece; 1 tsp toasted white sesame seeds; 2 tbsp kaiso seaweed mix, rehydrated in warm water for 20 minutes; 2 tbsp kaiso seaweed mix, rehydrated in warm water for 20 minutes; scattering of green micro herbs

鮪の煮付け

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Sweet, savoury and gingery chunks of meltingly tender tuna on Japanese white rice, which is a doddle to prepare. Another great use of Nitsuke Broth, paired here with ginger ale. Slow-braising the tuna will render it very soft and flavoursome, but do use the freshest fish you can get.

Ingredients

1 quantity of steamed white rice, to serve
1 quantity of Nitsuke Broth
120

Asia
Japan
Fish course
Pescatarian

Method

Make a cartouche by cutting a circle of baking (parchment) paper, which should be slightly smaller than the pan you will be using. Make a small tear or vent in the middle of the cartouche.
Cook the white rice and keep it warm.
Make the Nitsuke Broth. Add the ginger ale to the b