Thursday, January 3, 2013
So I've decided to post the recipe that I use for spicy tuna. I was going to make a video, but I don't have everything with me.
Anyways, in the past I've been pretty exclusive to who I share this with, but I think it's better to share ;) Some chefs will keep things like these secret because it could give them some kind of upper hand. However, I was once told that: It's not about the recipe, but the hands that make it. Over time I've realized that this is very true. You could give multiple people the same recipe, but it doesn't always turn out identical.
On with the show...
When it comes to tuna, you want ground/minced tuna. You can usually find this at most Japanese markets or you can get a block of tuna and then mince it yourself. If you're using a block you want to watch out for all the sinew (that stringy white stuff.) It doesn't look good, it's hard to cut and hard to chew. Best to remove it. If you use a spoon to scrape at the meat (so that it kind of flakes away into small pieces) it's easy to pull all the sinew out. AGAIN, make sure your fish is SUSHI GRADE.
Spicy tuna mix:
5-6 large cloves garlic (minced fine)
Diced green onions (the amount should be equal to that of the garlic)
4 generous pinches of Shichimi Togarashi (Japanese chilli powder)
1/2 cup Sriracha
1/4 cup Sesame oil
Mix all of the ingredients together (leave the tuna out for now.) The oil will separate naturally so if you still see a little floating on top, that's ok.
This recipe will yield about a cup of sauce. If that's more than you need you can always refrigerate it. (it goes great on just plain rice too.)
Take your ground tuna and gradually add the mixture. You want the tuna to be well saturated, soft and shiny. Don't be afraid of adding too much because it will eventually soak in, and by using more sauce it helps keep the tuna from drying out.
Hope you guys give this one a shot! It's very easy and if you don't have tuna around it's a great condiment for whatever you want :)