Name: Cubed and Marinated Raw Tuna (Maguro Butsu)
Yield: Serves four
Cuisine: Japanese
Ingredients: 400 g/14 oz very fresh tuna, skinned; 1 carton mustard and cress (optional); 20 ml/4 tsp wasabi paste from a tube, or the same amount of wasabi powder mixed with 10 ml/2 tsp water; 60 ml/4 tbsp shoyu; 8 spring onions (scallions), green part only, finely chopped; 4 shiso leaves, cut into thin slivers lengthways

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This dish is called Maguro Butsu. When preparing big fish like tuna or swordfish for Sashimi, Japanese fishmongers cut them lengthways to make a long rectangular shape. After the prime parts are cut out, the trimmings are sold cheaply. Butsu is a chopped trimming, and it has all the quality of the best tuna sashimi.

Ingredients

400 g/14 oz very fresh tuna, skinned
1 carton mustard and cress (optional)

Method

Cut the tuna into 2cm/¾in cubes. If using mustard and cress, tie into pretty bunches or arrange as a bed in four small serving bowls or plates.
Just 5-10 minutes before serving, blend the wasabi paste with the shoyu in a bowl, then add the tu