Easy Homemade Negitoro Recipe (video)
We got our hands on some really excellent sushi-grade tuna that was remnants of off-cuts (hence the perfect little cubes of tuna here), so we decided we'd make something where we could really enjoy the raw tuna. This Japanese dish is usually served over sushi rice (seasoned with sushi vinegar), and has a small drizzle of the incredibly flavourful sauce. As you can see in this video, we made only a tiny amount of the syrupy sauce, because it does indeed pack an huge flavour punch.
The presentation is half of the dish, here. The beautiful perilla leaf (or shiso if you can't get perilla - they're different varietals of the same species, but shiso is usually easier to find) with the little dollop of wasabi and the bright red tuna (or salmon works well) with the green onion and nori. The total package is beautiful and delicious. Traditionally this recipe is made with the meat that is scraped from the bones of the tuna, which is usually quite fatty. Our tuna was a little more lean that we'd hoped, but it was still delicious. Ideally, though, you want to grab something a bit fattier if you can. And don't worry, it's a very healthy fat!
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