Today’s sashimi tuna is served in quite a different way. The sashimi is sealed with boiling water first, then marinated in soy sauce flavour before slicing. With a white trim around each slice, and semi-transparent dark red meat in the centre, Marinated Sashimi Tuna looks very attractive. It is also tasty without dipping soy sauce.
This is a perfect sashimi to impress people. Look at the way the slices reflect the light, making it look almost semi-transparent! Every slice looks like that when you lift it up and see it through the light. So pretty.
Unlike standard sashimi, you don’t serve today’s tuna sashimi with soy sauce and wasabi. The block of tuna is marinated in a soy sauce flavoured marinade, making the thin layer of the flavoured flesh around each slice just right to eat.
The steps to make Marinated Sashimi Tuna
There are only three steps to make Marinated Sashimi Tuna:
Step 1: Seal the surface of a tuna block with boiling water – scalding. Step 2: Chill the scalded tuna in ice water immediately. This is to prevent the tuna from cooking further. Step 3: Marinate the chilled tuna block in the dashi and soy-based marinade for overnight, up to 3 days.
It is so simple to make that I cannot write about the dish any more today. If you like sashimi, I strongly recommend making maguro no zuke-don.
When I feel that I have been eating tuna or salmon sashimi repeatedly, I sometimes put a twist on the tuna sashimi and make maguro no zuke-don (マグロの漬け丼). Maguro (マグロ) means tuna and zuke-don (漬け丼) means marinades on rice in a bowl. The word “no” (の) is a particle to connect maguro and zuke-don.
A super easy meal with sashimi quality tuna is one of my favourites. Maguro no Zuke-don (Marinated Tuna on Rice) requires no cooking. Just marinate tuna slices and place them on the cooked rice, topped with garnish. I always wonder how such a simple dish could be so tasty. If you add a salad and a miso soup, you’ll have a perfect meal in no time.
Prep Time includes 15 minutes of marinating time. So, the actual time you spend on this dish is about 10 minutes.
1. Instead of tuna, you could use salmon, kingfish, bonito, deep sea bream, trevally, etc. But you do have to purchase a sashimi quality fish.
How to Marinate Tuna for Sushi : Asian Cuisine
How do you marinate tuna?
The marinade is a mixture of konbu dashi and soy sauce with a tiny amount of sake. Some recipes marinate tuna in just soy sauce with a bit of mirin/sake. But I think that marinade with dashi added to the soy sauce gives a more subtle flavour to the marinated tuna.
What are the health benefits of eating tuna fish canned in olive oil?
Tuna in oil is a better option, because when the fish is canned with water, if metals are present, they are deposited in it and, during consumption, they come into contact with the organism. On the other hand, the oil option is ideal, as the oil will be discarded and, along with it, the metals will also be.
Can You marinate frozen ahi tuna?
Ahi Tuna: If you’re starting with frozen ahi tuna, make sure to pull it out of the freezer and transfer it to the fridge for 24 hours to give it time to completely thaw before marinating. Marinade Tuna: Make sure to give the tuna enough time in the marinade – from several hours to overnight.
How do you marinate ahi tuna steak?
Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired. If you’re marinating the ahi overnight and are concerned about ahi tuna steaks being “cooked” in acidity, you can choose to add lemon juice 1-2 hours prior to cooking.