Quark (Soft White Farmer's Cheese)

Friday, April 26, 2013

Quark is a type of soft white farmer's cheese; it tastes sort of like thick yogurt, at least when it is made with buttermilk.  It is apparently very popular in Germany.  I choose to make this since I had some leftover buttermilk.

Recipe: Modified from "Quark" from "Homemade Summer" by Yvette Van Boven
Rating: Pretty good.  It makes a light refreshing spreadable cheese with a yogurt-like tang from the buttermilk.
Status: Made once

980 g (1 quart) whole milk*
435 g (1.5 cups) buttermilk

Special Equipment:
large heavy pot with a tight fitting lid

Combine the milk and buttermilk in a large heavy pot with a tight fitting lid.  Heat with the lid off until it reaches 100 F (40 C).  The milk should thicken slightly.

Remove from heat and cover with the lid.  Leave in a warm spot for 24 hours, until the milk is thick.

Drape the cheesecloth over a sieve and rinse with water (this helps to hold it in place when you pour in the milk mixture).  Pour the milk mixture into the cheesecloth.  Make sure you catch the curds (the solids) in the cheesecloth; the whey (liquid) should be drained.  Set the sieve in a bowl that is a bit smaller than the sieve so that the sieve doesn't touch the bottom of the bowl.  Let the cheese drain for a few hours.  The milk mixture will look very liquid at first, but after you let it drain you will start seeing whey separate out and the cheese will get thicker.

Store in a clean jar in the refrigerator.

* Use whole milk for whole milk quark.  Use skim milk to make skim milk quark.

Some ideas for using quark are here and here.  We have mostly been using the plain quark as a spread for sliced bread, either on its own, with kumquat marmalade, or with nam prik pao.


Sunday, April 14, 2013

Recipe: Modified from "April Bloomfield's Porridge" posted on TheWednesdayChef.com. I didn't have steel-cut oats, so used only rolled oats.
Rating: Good
Status: Made once
Yield: Serves 1 (adjust quantities appropriately for more people)

When I was a kid, I hated hot oatmeal. I didn't like the mushy texture combined with the overwhelming sweetness of the toppings that are often added to give the bland oats some flavor. So I've never made oatmeal before. However, this recipe changed what I think of oatmeal; now I eat it regularly. This oatmeal is slightly creamy, has texture, and is just barely savory.

I like my oatmeal to have some texture. April Bloomfield's recipe uses a mixture that is half steel-cut oats and half old fashioned rolled outs. The old fashioned oats give a creamy base and the steal-cut oats add a chewy texture. The amount of chewiness can be adjusted by how long you cook them; longer cooking produces softer oatmeal. If you don't have steel-cut oats, it is fine to use just regular rolled oats; this will create a creamy softer oatmeal, which still has some texture, if you stop cooking it early enough.

I prefer this oatmeal plain, since I don't like very sweet things, which is why I like the subtle creaminess and slightly saltiness that milk or half-and-half and salt adds. April Bloomfield's original recipe uses whole milk; since I normally have half-and-half around for my coffee, I've developed a version of this recipe which uses half-and-half instead.

Oatmeal is really easy to make, and since oats keep well, it is easy to have oats around for anytime that you want this dish. The quantities can be multiplied to produce more than one serving.

You can top the oatmeal with any toppings of your choosing, though I prefer this oatmeal plain.

Serves 1 (adjust quantities appropriately for more people)

Ingredients for making oatmeal with steel cut oats and regular rolled oats:
  • 2 cups water
  • 1/2 tsp Diamond Crystal kosher salt
  • a mixture of 1/4 cup steel-cut oats and 1/4 cup rolled (not quick-cooking) oats or substitute 1/2 cup old fashioned rolled oats (not quick-cooking)
  • 2 Tbsp half-and-half
  • (optional) your choice of toppings
Bring the water and salt to a simmer over high heat (but don't add the half-and-half yet; water with half-and-half has a tendency to bubble up quickly once it is boiling and may boil over if it isn't watched carefully). Add only 1/2 tsp salt at this stage--I find that adding more salt than this at the beginning of cooking tends to keep the grains firmer.

Stir in the oats when the mixture starts to simmer. Add half-and-half. Return to a simmer and reduce heat to low. As the oatmeal thickens, it will start to boil more. Reduce heat as necessary to maintain a bare simmer (so the liquid doesn't evaporate too quickly), stirring occasionally. The oast will continue to soften as they cook. Taste and cook them until you like the texture and amount of bite they have. It will take about 25 minutes for the steel cut oats to soften to a lightly chewy texture.

It will thicken in the last 5 to 8 minutes of cooking; at this point, you should to watch it and stir it frequently to prevent sticking; add more water if the mixture sticks a lot, gets too thick or dry. If it is too chewy, continue cooking for a few more minutes. I like to cook it until the liquid parts make a medium thick sauce which clings to the steel cut oat grains (about the consistency of of a pancake batter); this usually takes about 25 minutes. If the liquid in your oatmeal is very thin, you can increase the heat slightly to help evaporate it (stir frequently to help prevent sticking).

Taste just before serving and add more salt if needed (I usually add at least another 1/2 tsp Diamond Crystal salt since I like this oatmeal with it has enough salt to make the saltiness just noticeable. I find that this makes the oatmeal more flavorful if you are eating it plain.). Serve immediately while hot, either as-is or with the toppings of your choice.

Variation: 1 Tbsp of cornmeal can be added with the oats; will add a gentle sweetness and the flavor of an additional grain, though the effect will be quite mild.

Alternatively you can make oatmeal with just regular oats. The oatmeal will be softer than the previous version and not chewy, but it will cook faster (about 15 minutes).

Ingredients for making oatmeal with just regular rolled oats:
  • 3/4 cups whole milk (or substitute water, or a mixture of 1/2 cup + 2 Tbsp water and 2 Tbsp half-and-half)
  • 3/4 cups water
  • 1/4 to 1/2 tsp Diamond Crystal kosher salt
  • 1/2 cup old fashioned rolled oats (not quick-cooking)
  • (optional) your choice of toppings
Follow the directions above but make the following modifications:

If you are using whole milk, add it when you add the water. If using half-and-half, follow the directions for half-and-half.

Adjust the cooking times: If you are using just rolled oats, it will take about 15 minutes to cook the oatmeal. When done, the milk should have condensed and the oats have expanded and absorbed some of the liquid; The oats will should be slightly creamy but still have a small amount of bite to them.

Black Sesame Honey Crunch

Tuesday, April 09, 2013

pic name pic name pic name

Recipe: Modified from a recipe that William's mother told me
Rating: Good. I love black sesame seeds. I love the way that this slightly sweet and slightly crunchy sesame candy tastes.
Status: Made several times.

This recipe makes a snack that is nutty and crunchy from the black sesame seeds and is only lightly sweetened with honey--there is just enough honey to taste it and stick the sesame seeds together. Best of all, this recipe uses just three ingredients: black sesame seeds, honey, and salt.

1 cup (145 to 160 g) raw black sesame seeds *
1/4 cup honey **
1/4 tsp Diamond Crystal brand kosher salt ***
(optional): a few Tbsp of chia seeds

Ratio: 4 parts sesame seeds and 1 part honey

Special Equipment:
parchment paper
silicone spatula
rolling pin

Preheat oven at 250 degrees F.****

Get everything ready before you toast the sesame seeds: Cut out two large pieces of parchment paper about 15 inches by 15 inches. Set aside with the silicone spatula and rolling pin. Measure out the honey and salt and set aside.

Find a medium-sized pan (preferably a heavy skillet since it retains heat well) which is large enough to hold the seeds comfortably. Heat the pan medium-low without adding any oil. Add the sesame seeds and toast until it smells fragrant and has a nice toasted sesame aroma, about 10 minutes (see here for detailed instructions). Stir constantly and be careful because sesame seeds burn easily. You can't tell by the color if they are about to burn--use your sense of smell. It is easiest to smell the sesame seeds if you aren't cooking anything else at the same time since the sesame aroma is very subtle. Lady and Pups has another method: when done, black sesame seeds will crush easily between your finger tips and smell nutty,  toasted, and aromatic (not raw).

When the sesame seeds are toasted, turn off the heat, and immediately mix in the honey and salt into the hot pan. The residual heat from the hot pan will melt the honey and any honey crystals that they honey has. At first it will look like there isn't enough honey to mix in the seeds, but if you keep mixing the all of the seeds will become incorporated. The seeds should look wet, but there shouldn't be very much liquid honey visible.

Working quickly so that the mixture stays warm and pliable, use a silicone spatula to spread the mixture thinly out on parchment paper.***** Place the second parchment paper on top, and use a rolling pin to roll it flat until it is only a couple millimeters thick. Optionally, lift up the top piece of parchment paper, and sprinkle a few Tbsp of chia seeds on top of the candy. If the top piece of parchment lifts off the candy easily, then remove it and set it aside; if it is stuck, then leave the parchment paper on the candy when you bake it (it will be easier to remove after baking when the candy has cooled).

Toast at 250 F for 25 min. Remove from the oven. You can use a rolling pin to gently reflatten the candy while it is still warm (if you removed the top piece of parchment paper, then place it on top before gently re-rolling it).

Let cool to room temperature. The candy is ready when it is only slightly tacky (and doesn't create any long thin honey strands when you touch it). It should be stiff enough that a small square of it will hold its shape and won't bend when you hold the end of it (a small amount of droopiness is okay). If the candy isn't firm enough, you can rebake it for a little while longer and retest when it cools. Be careful because honey burns easily.

If the top piece of parchment paper is on top of the candy, then carefully remove it. Place the parchment paper back on top of the candy and the use the top and bottom papers to flip the candy over. Carefully remove the bottom piece of parchment paper and discard it. The candy should now be resting on one piece of parchment paper. Place the candy and its parchment paper on top of a cutting board. Use a knife to cut in squares.

Store in a small tightly covered container since if it is left out, honey can absorb moisture from the air and become more sticky. Since the candy will lose its firmness over time, it is better to put it in several small containers or in a large flat container so that there is only a thin layer of candy in each container.

* The sesame seeds will have the best flavor if you buy untoasted sesame seeds and toast them yourself, because once they are toasted their flavor deteriorates. The Japanese markets that I have checked tend to only have pre-toasted sesame seeds; organic and natural food stores are a good place to look for raw sesame seeds. If you live in San Francisco, then Rainbow Grocery has raw black sesame seeds in the bulk section (see Sources for Ingredients). If you are only able to find toasted black sesame seeds, re-toasting briefly will help to perk up their flavor.
** It is okay if your honey to has crystals in it because the heat will melt the crystals, so this is a good recipe to use up old dried out honey.
*** I also tried 1/2 tsp salt. I think I like 1/4 tsp best.
**** If you have an oven thermometer double check the internal temperature, since 200 F is too low for the honey to dry out enough to become sufficiently stiff and cooking it at 300 F for too long (e.g. 30 minutes) will burn it.
***** If you have trouble with sticking, you can oil the pan and parchment paper.

Oysters at Tomales Bay Oyster Company

Saturday, April 06, 2013

How to open an oyster.

Preferably you should use an oyster knife, which is a stiff pointy knife with dull sides. The dull sides help to prevent you from cutting yourself if you slip. A table knife will not work--the oyster knife must be very stiff in order to give you leverage to pry open the shell. Many kitchen supply stores and supermarkets sell cheap oyster knives.

It is also helpful to have a thick glove, preferably made of kevlar, for your left hand (if you are right-handed), to help prevent injuries if your knife slips.
  1. Insert the tip of the oyster knife into the bottom v-shaped hinge of the oyster where the two shells meet. Wiggle the knife to wedge it deeper and to find the weak point of the hinge.
  2. Give the knife a few sturdy pushes into the shell. If you have found the weak point than the top shell will loosen. If not, then keep wiggling and pushing the knife until the top shell dislodges.
  3. The oyster has a muscle which connects it to the top and bottom shell. Run the side of the knife up across the top of the shell to disconnect the muscle. Remove the top shell, and then use the side of the knife to disconnect it from the bottom shell. Be careful not to spill the juices.

Asparagus Goma-ae (Asparagus with Black Sesame Dressing)

Recipe: Modified from "Fava Beans and Green Peas with Black Sesame Dressing (Soramame to grinpisu no kurogoma-ae)" from "The Sushi Experience" by Hiroko Shimbo
Rating: Great.
Status: Made three times.
Yield: 1 bunch of asparagus topped with 1 quantity of sauce serves 2 to 3.

I love black sesame so this is one of my favorite sauces for vegetables. A version of this dish which uses regular white sesame seeds can be found here.

Hiroko Shimbo also says that this sauce goes well with several types of blanched or cooked vegetables such as: fava beans, green peas, spinach (cooked and squeezed to remove excess water, e.g. see here), broccoli, broiled and peeled eggplant, edamame, and string beans.

Ingredients for Goma-ae (black sesame) sauce:
  • 2.5 Tbsp black sesame, preferably untoasted *
  • 1/2 Tbsp soy sauce (shoyu) + optionally 1/2 tsp soy sauce or more to taste
  • 1/2 tsp sugar
  • 1 1/2 Tbsp dashi **
  • (optional) toast a few extra black sesame seeds for garnishing
Special Equipment:
  • Japanese suribachi mortar and pestle ***
Dry toast the sesame seeds (see here for detailed instructions). When you remove the sesame seeds from the pan, you can put them directly into your suribachi mortar. Optionally reserve a small pinch of sesame seeds for garnishing.

Grind the toasted sesame seeds when they are still hot with a pestle in your suribachi mortar until they turn into a paste and begin to exude some oil. Add the soy sauce, and sugar, and grind well. Add the dashi and regrind to mix. The texture should be looser than hummus--an oozing and drippy consistency which will drape over the vegetables. If the sauce is too thick, then add a bit more dashi. If the sauce isn't salty enough, you can add a bit more soy sauce or a tiny pinch of salt.

If you have time, cool the sauce in the refrigerator; I think that the sauce tastes best when it is cold since it brings out the dashi's sweetness, flavor, and complexity.

Note: If you have a small-sized suribachi mortar and pestle like I do, and want to double the quantity of sauce, I suggest grinding the sesame seeds in two batches rather than grinding everything at once. It is hard to grind larger quantities of sesame seeds in a small mortar so its likely that the sauce won't come out as smooth.

* The Japanese markets that I have checked only had pre-toasted sesame seeds. Organic and natural food stores have been a better source for me to find raw sesame seeds. If you live in San Francisco, then Rainbow Grocery is a good place to look for raw black sesame seeds (see Sources for Ingredients).
** Whenever I make dashi, I always make extra and freeze it in ice cube trays and then store it in a ziplock bag in the freezer so that I have small amounts easily available since many Japanese recipes use it. This makes assembling recipes like this one quick and easy. If you are using frozen dashi, melt 1 or 2 ice cubes in a small sauce pan before continuing with the recipe. You can also set them on the countertop long enough beforehand for them to melt.
*** Suribachi mortars and pestles are inexpensive because they are made out of ceramics and are easy to find since they are sold in the cookware section of many Japanese markets and are also available at Japanese cookware stores. (See Sources for Ingredients for a list some of my favorites). This type of mortar has grooved edges insides which is especially well suited for grinding sesame seeds. Use the pestle in a circular motion to scape the seeds against the groves to grind them to a paste.

To make Asparagus Goma-ae:

This dish is convenient because you can blanch and cool the asparagus and mix the sauce ahead of time. If you are preparing it just an hour or so ahead of time, then keep the asparagus at room temperature and store the sauce in the refrigerator. Keep the asparagus in the refrigerator for longer storage times. The sauce and the blanched asparagus can be made ahead of time and stored separately in the refrigerator for up to 1 day.

  • 1 bunch of asparagus (thick or thin stalks) or substitute one of the other vegetables listed in the head notes
  • kosher salt to make salted water for blanching
  • 1 quantity goma-ae sauce (see recipe above)
To Blanch Asparagus:

Rinse and dry asparagus. Cut off the the fibrous ends. Leave the asparagus in long stalks. If the asparagus is thick, you can peel the bottom inch and half of skin to remove any stringiness.

Blanch the asparagus Bring a large pot of heavily salted water to a boil (see here for information how how heavily water should be salted for blanching). Prepare a bowl of ice water that will be used to plunge stop the asparagus from cooking. Blanch asparagus briefly (about 1 minute for thick asparagus even less for thin asparagus), so that it is crunchy and just barely cooked through. Immediately drain the asparagus or remove it with a large slotted spoon and plunge it into the ice water to stop the cooking. When the asparagus is cool, remove it and pat dry. Line up the stalks so that they face in the same direction, and cut them lengthwise in half so that they will be easy to eat with chopsticks. Arrange on a plate; Japanese style presentations often line up the asparagus in the order that they were before they were cut.

If you are using other types of vegetables, blanch or cook them according to the vegetable type until they are crisp-tender.

To Assemble:

Drizzle or toss the sauce with the blanched cold vegetables. Optionally you can garnish with a few toasted black sesame seeds.

To make Spinach Goma-ae:

  • 1 bunch spinach
  • 1 quantity goma-ae sauce (see recipe above)
Blanch the spinach: Bring a large pot of heavily salted water to a boil.Drop spinach in, stir, and then immediately strain. Rinse the spinach in cold water until it is cool, stirring it with your hand to make sure all of the spinach is cooled (or you can make an ice bath).

The blanched spinach should be squeezed, but it should not be squeezed so much that it bruises the spinach, as the recipe says. You want to squeeze it so that water won't drip into the sauce, but you shouldn't squeeze it dry. There will be still some water in the spinach. Optionally coarsely chop the spinach (though if you have small baby spinach leaves, chopping is probably not necessary).

If eating right away, then mix the spinach with the goma-ae sauce.

If you need to prepare this dish ahead of time, store the blanched spinach separately from the sauce. If you like, you can plate it with the sauce underneath a mound of spinach which has been molded in a ramekin so that it is immediately ready to serve (store in the refrigerator if it won't be served for a few hours). Optionally garnished it with a few extra toasted sesame seeds and a few drops of sesame oil. It needs to be stirred before eating. The spinach should be stirred into the sauce just before it is eaten.

Fava Beans and Green Peas with Black Sesame Dressing

The goma-ae sauce can also be mixed with freshly shelled green peas and fava beans.

Note: Shelling the beans and deskinning fava beans can be time consuming; don't do this on a night when you are in a rush to make dinner.

  • You should have about one cup of vegetables in total. It is okay to substitute peas for fava beans or vice versa.
    • 1 pound of unshelled green peas
    • 1.2 pounds of unshelled fava beans
  • kosher salt to make salted water for blanching
  • 1 quantity goma-ae sauce (see recipe above) per 1 cup of vegetables
pot with a pasta basket ****

For Sauce:

Make the goma-ae sauce (recipe above); if you have significantly more than 1 cup of vegetables increase the quantity of sauce accordingly.

To Prepare the Vegetables:

Bring a large pot of heavily salted water to a boil.

Remove the shells from the peas and the fava beans, but keep the peas separate from the fava beans since they will be prepared differently. Discard (or compost) the shells.

Prepare a bowl with lukewarm water for the peas. Place pasta basket into the boiling water. Add the peas into the pasta basket, and blanch for 1 minute. Lift the pasta basket and allow the water to drain out. Put the peas in the lukewarm water; the water will prevent them from wrinkling.

Fava beans have a skin on the beans which must be removed by blanching (see here for more detailed instructions on blanching fava beans). Place pasta basket into the boiling water. Add fava beans into the pasta basket, and blanch for 3 minutes, or until the skin on many of the beans splits. Lift the pasta basket and allow the water to drain out. Rinse the fava beans with cold water until the beans are also cold. Drain the beans, and then pop each bean out of its skin. Discard (or compost) skins.

To Assemble:

Mix the sauce with the blanched fava beans and peas. Add a dash of salt or soy sauce if it needs more saltiness.

Note: I found that this dish tastes best when cool, since the coolness brings out the sweetness in the dashi used to make the goma-ae which complements the sweetness of the vegetables. Put the vegetables in the refrigerator for 15 minutes, and then serve.

**** Having a pasta basket make blanching multiple items easier because it allows you to re-use the same pot of water. You could also use a metal colander as a pasta basket; just be careful and lift it with tongs since the metal will get hot. If you don't have one, then you can also scoop the vegetables from the boiling water using a large slotted spoon, if you have one with small holes that the peas can't fall through.

How to Toast Sesame Seeds

Sesame seeds will have the best flavor if you buy untoasted sesame seeds and roast them yourself, because once they are toasted their flavor deteriorates. The Japanese markets that I have checked only had pre-toasted sesame seeds.  Organic and naturel food stores have been a better source for me to find raw sesame seeds.  If you live in San Francisco, then Rainbow Grocery is a good place to look for raw black sesame seeds (see Sources for Ingredients).  However, even if you are not able to find untoasted sesame seeds, retoasting will help to perk up their flavor.

According to Hiroko Shimbo in "The Japanese Kitchen," Japanese preparations always use unhulled sesame seeds.  If it isn't marked, you may be able to guess at the type by color: hulled sesame seeds are usually white and uniform in color; unhulled raw white sesame seeds will contain many different off-white shades, varying from white to off-white to beige to tan.  Black sesame seeds always have the hull on, since the hull is what makes them black (the inside seed is white).

Heat a small pan on medium to medium high with no oil. Add the sesame seeds when the pan is hot. Stir and shake constantly and watch carefully because sesame seeds burn easily. The sesame seeds may pop and jump out of the pan (you may want a to keep a lid handy to avoid making a mess). If the sesame seeds don't pop with in a minute or two, try a higher temperature. After the sesame seeds are cooked at low heat for several minutes, sometimes they won't pop even after you turn up the heat. This is fine though the sesame seeds will take longer to toast; continue to toast them until they are fragrant; next time you toast sesame seeds, try a higher heat.

Toast until they have a nice toasted sesame aroma which smells similar to roasted peanuts or roasted peanut butter (The time depends on how how the heat is. Hotter temperatures will toast the seeds faster and require careful attention to stirring and shaking the pan in order to evenly brown the sesame seeds. On medium, it may take 3 minutes for a few Tbsp of sesame seeds.  Larger quantities need longer, e.g. 10 minutes for 1 cup of sesame seeds).  Toasting will give white sesame seeds a golden color.  Black sesame seeds won't change the color so be especially careful and make sure you use medium heat--you can tell when black sesame seeds are done by smell. Ladyandpups has another method: when done, black sesame seeds will crush easily between your finger tips and smell nutty,  toasted, and aromatic (not raw).

The sesame seeds may pop after a few minutes; this is a good thing (you may want to have a lid ready to help keep the sesame seeds from popping all over). They will smell toasted just after they pop. If your heat level is on the low side, the sesame seeds won't pop. This is fine--you'll still be able to toast them; you may want to increase the heat slightly, though they seem to not pop if they began toasting at on lower heat. Keep stirring and toasting until they smell nutty.

Remove the sesame seeds from the pan as soon as they are toasted because they will burn if you leave them in the hot pan.

Zuke Tuna

Recipe: Modified from "Shoyu and Mirin Curing" from "The Sushi Experience" by Hiroko Shimbo
Rating: Great
Status: Made twice.

Zuke tuna is tuna marinated in soy sauce (shoyu), sake, and mirin, which adds flavor and also makes the meat firmer. The soy sauce also acts as a preservative and sterilizing agent.

Hiroko Shimbo says that quickly blanching the tuna removes excess liquid from the fish that would otherwise dilute the marinade, and it firms the texture.

I served a few pieces of the tuna zuke as nigiri and served the rest as tuna zuke and salmon sashimi. We also ate the fish in handrolls since I set out the ingredients (sushi rice, nori, cucumber sticks, wasabi, and soy sauce). For the appetizer, I served asparagus goma-ae.


2 Tbsp sake
2 Tbsp mirin
6 Tbsp soy sauce (shoyu)

5 oz sushi tuna (preferably grade A)

For the Zuke Sauce:

Put the sake and mirin in a pot. Bring to a simmer over medium heat. Add the soy sauce and continue heating until it begins to gently simmer. Turn off the heat and allow to cool. Place in small ziplock bag which is big enough to also hold the tuna. Refrigerate the sauce until the tuna is ready so that the sauce will be cold.

Blanch the Tuna:

Fill a pot of water with enough water to blanch the tuna. Bring to a boil. Prepare a bowl of cold ice water that will be used to plunge the fish in to stop the cooking. Rinse the tuna under cold water to wash off any bacteria. Get a slotted spoon ready, and gently drop the tuna into the boiling water. Flash blanch the tuna only long enough for the outside to turn from red to a whitish color; the inside of the tuna should remain very rare and only a thin outside layer should be cooked. Remove the tuna immediately with the slotted spoon, and transfer it to the ice water. Don't let the tuna sit for more than a few minutes in the water, since it will lose flavor. Once the tuna is cool, remove it and pat it dry with a paper towel.

To Combine:

Place the tuna into the ziplock bag with the cooled zuke sauce. Press out all of the air and seal. Let the tuna soak in the marinade for 20 to 30 minutes. The fish takes on more color and flavor the longer it is marinated. Flip the fish once halfway through so that both sides are evenly marinated.

After marinating is done, remove the tuna and pat it dry. Store in the refrigerator, in a covered container or under plastic wrap until you are ready to serve it. To serve, slice as 1/4 inch thick sashimi. Slice straight down for the prettiest cuts. Serve with wasabi and shoyu (soy sauce) for dipping.

Lox, Stock, and Barrel All rights reserved © Blog Milk Powered by Blogger