Tuna Stew

Tuna Stew
 
“Stew”

Cooking fish, meat or vegetables in a sauce or stock develops the flavour of food. There are stew dishes in Japanese cuisine like any other cuisines. The stewing is not only maturing the flavour but also enables the food to be stored for a while.

This recipe does not require a long cooking time. If you want the stew to have a thick flavour, leave it in the fridge over night.

 
Ingredients 

  • Tuna …………….…… 250g – 300g
  • Mirin ……………….…. 3 tbsp
  • Soy source ………..… 4 tbsp
  • Dry White Wine ……… 2 tbsp
  • Honey …………………. 1 tbsp
  • Ginger ……………..…. 1/2 thumb sized piece

*Mirin: Rice wine with low alcohol content and high natural sweetness. If you don’t’ have it, it can be replaced with 3 tsp of sugar and 1more tbsp of dry white wine.

*Ginger helps to remove fishy smell and taste.
 
Stew tuna
 
Instructions

  1. Dice tuna then put aside.
  2. Prepare foil to be used as a cover. Make some holes using a fork.
  3. Mix soy source, white wine, Mirin and honey in a pan then bring to the boil.
  4. Turn the heat down to medium.
  5. Add the diced tuna into the sauce mixture then throw ground gingers in.
  6. Cover with the foil then cook until the tuna is cooked. Do not over cook otherwise you will have tough tuna.
  7. Turn off the heat then leave it sit for a little while.
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