Magurozuke: Marinated Tuna

Magurozuke: Marinated Tuna


Happy holidays, everyone! I want to share a few dishes from a fabulous home-cooked Japanese dinner I enjoyed this past week. I don't have recipes, but Nobuko, who's an amazing cook and prepared everything, explained what she did. So I'll try to explain the dishes here, in turn. First up, magurozuke, marinated tuna. I've discussed this dish before (please click here), where raw tuna is lightly cured in soy sauce and mirin, which is delicious, especially over rice. But Nobuko's approach was completely different, and so fantastic. What she did is combine finely chopped garlic, ginger and negi (or scallions), thinly sliced shiso leaves, ground sesame, and soy sauce in a bowl. She then added 1/4-inch thick slices of raw, sushi-grade yellow fin tuna and gently mixed everything together. She let the mixture sit for 10 minutes before serving. You can also add a touch of rice vinegar to the mixture, too, if you'd like.

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