Tuna tail steak ~Garlic Teriyaki sauce~

If you have a chance to go to the fish market, get tuna tails.
That cheap tuna tails turns into yummy dish with Soy sauce.
And it is very easy.

 

Ingredients!
Tuna tail

 

Seasonings.
Soy sauce, Sugar, sake.
Mix them all.

 
Oh, and potato starch if you have.

 
Lightly coat the tuna with potato starch.

 

Well, let’s start cooking.

Cook the chopped garlic & ginger with bit of olive oil on the pan until you can smell nice fragrance.

 
Take the garlic & ginger from the pan and set aside for a moment.
(The garlic & ginger will be used later)

 
Grill the surface of the tuna tail.
This steps help to contain Umami flavor inside!!

 
Both side.

 
Then put the lid on, broil it thoroughly.

 
When it is cooked, pour the mixed sauce (Soy sauce, sugar, sake) with garlic & ginger you used for the oil previously.

 
Cook it until the sauce become little bit thicker.
(Just a few minutes)

 
Now prepare garnish.
It is not only garnish, it is to be eaten.
Super food, Daikon!!

Daikon is great vegetable to eat with fish,
why?
It is because Daikon removes the fish smell.
ALSO!! Enzyme in Daikon will help digest fish　protein,
but remember, it has to be raw Daikon.

Therefore, we often use Daikon Oroshi (graded Daikon) when we eat grilled fish.
To make Daikon Oroshi, we use special tool.
There are some different style ( I might introduce some of them later),
but today I use plate type.

 

 
The point to make yummy Daikon Oroshi is, make(draw) a circle on the plate.

 
Eat graded Daikon with this yummy Tuna tail!

Hope you enjoy ♪♪

Bettara-duke ~Daikon Sweet pickles by Ama koji~

Bettara duke is Japanese famous sweet Daikon pickles.
If you have Ama koji (Sweet koji), you can make it at home easily.

It is nicely naturally sweet !
Yuuuuummmmmy.

This is how to make Bettara-duke. (べったら漬け）

Cut Daikon.
Of course, you can peel its skin. I just prefer to eat vegetable with skin!

Put salt around cut Daikon.

Put them into a container.

Then put weight on the Daikon.
Mmm, I didn’t have proper weight, so I changed to cans.
With this weight and salt effect, Daikon will start releasing water from Daikon itself.

Can you see water? I didn’t add any water, it is the water from Daikon.
(It takes one or two days to have water like this)

When water comes to the top, then you can take Daikon out from container.

Now use Ama-koji (Sweet Koji) as pickling sauce.
Pour prepared Ama-koji into container. (Or you can get Ama-koji from Asian shops)
(This time, I added little bit of Mirin, that is why this pickling sauce looks little bit brown)
Then put the Daikon into the pickling sauce.

In this pickling sauce, you can add chili or Konbu for more deep taste.

Wait one or two days. Ready to eat!
Fermentate gradually, then Daikon become really yummy pickled Daikon!
Enjoy fermentation healthy & yummy life!!

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