Tuna Tatsuta-age with Bright Green Cucumber Dressing

Name: Tuna Tatsuta-age with Bright Green Cucumber Dressing
Cuisine: Japanese
Ingredients: 1 teaspoon umeboshi paste (salt-pickled plum); 1 small daikon radish (3½ ounces); ½ teaspoon sugar; 1 teaspoon umeboshi paste (salt-pickled plum); 1 tablespoon dashi (fish stock); 1 tablespoon dashi (fish stock); ½ teaspoon komezu (rice vinegar); ½ teaspoon komezu (rice vinegar); 2 teaspoons vegetable oil or olive oil; 2 teaspoons vegetable oil or olive oil; 2 tablespoons mirin (sweet cooking wine); 2 tablespoons mirin (sweet cooking wine); 2 garlic cloves, grated on a very fine grater or crushed in a garlic press; 2 garlic cloves, grated on a very fine grater or crushed in a garlic press; 2 teaspoons freshly squeezed ginger juice from grated ginger; 2 teaspoons freshly squeezed ginger juice from grated ginger; 2 tablespoons shoyu (soy sauce); 2 tablespoons shoyu (soy sauce); 2 Japanese cucumbers (7 ounces) or 2 Kirby cucumbers; ½ teaspoon salt; Vegetable oil for frying; 2 Japanese cucumbers (7 ounces) or 2 Kirby cucumbers; ⅔ pound sushi or sushi-grade maguro (tuna), cut into large cubes or into slices 2 inches square x ½ inch thick; ¼ cup potato starch; ⅔ pound sushi or sushi-grade maguro (tuna), cut into large cubes or into slices 2 inches square x ½ inch thick; ⅔ pound sushi or sushi-grade maguro (tuna), cut into large cubes or into slices 2 inches square x ½ inch thick

Maguro no tatsuta-age oroshi kyuuri-zoe

Preparation info

Makes
4
dishes

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

The tatsuta-age technique was introduced. In this recipe, tuna is cooked to medium doneness. You can use the tuna you prepared for sushi the same day or purchase sushi-grade fresh tuna from your local fishmonger. I serve this dish (see

Ingredients

Asia
Japan
Fish course
Garnish
Pescatarian

Ingredients

Method