Tuna Tataki from baby tuna - easy recipe but very tasty
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- Опубликовано: 13 дек 2023
- Today I'm using my new KOTAI Damascus Kiritsuke knife (kotaikitchen.com/products/dam...) that you can buy with a 15% discount if you use the code 15CIOCCOLA, I'm going to show you how to prepare this spectacular Japanese recipe 🤪
You will need:
1 Tuna fillet
Sesame seeds 2 tablespoons
Oil 2 tbsp
Spring onion 1
Lime 1
Ginger 1 cm
Soy Sauce 1 tbsp
As always, don't forget to share your experience by leaving a comment 👍🏼
Here, on my website 😬 you can find some written recipes: www.cuoredicioccolato.it
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Хобби
always very impressed with people who can break down a whole fish like that!
😉👍🏼🤩 thanks my dear but I am not so good 😬
Wow!! It looks spetacular 😋
I think ginger would be better grated.
Yes 👍🏼 better grated
Spectacular!
Bravo 👏🏼 thanks ☺️
That's interesting ginger. I've never seen a red skinned root like that before 👍
From Manado , Indonesia
I think the size of this tuna is a very smart move. With the mercury and other heavy metal content in older, larger fish, this size helps reduce the intake of those toxins while still getting the healthy Omega-3 fats.
It also looks delicious and spectacular.
Yes 👍🏼 it was very spectacular 🥳
Yes 🤔 more yang less chemical
that's what we use to catch Malin ! still the windmill of love!!
😱 spectacular
Looks so easy and good . 👍
Yes very easy and tasty 😋
It looks amazing 🤩
Thanks buddy 😉👍🏼🥳
Quick and spectacular👍😊
Thanks 🤪
Mideterranian fish is always the best !!!
😂👍🏼 ok thanks
Spectacular!! 😁😘🖐️
🥳👍🏼 bravo
Sorry to say this to an Italian, but nothing more delicious than Japanese raw fish recipes! Thank you for showing this variation that I didn't know before.
I like raw fish and raw meat 😉
@@Spectacular-cuoredicioccolato Bon appetit on a great big steak tartare 😅
I’m not a fan of raw fish as of yet
But a true foodie will appreciate foods from all cultures
@williameichfeldjr9475 👍🏼 bravo
Thank you for the recipe. I have been following your channel for a while and think it’s spectacular. Question. Do you mean freeze a fresh fish for 48 hours to kill the bacteria and then defrost and eat it raw? Thanks!
Thanks for your support 🥳
Yes 👍🏼 exactly
Don't push down on the knife. Back and forth and let it cut by itself. Also, sharpen after you clean the fish, before you cut the filets or take the skin off. Tuna skin especially, but skin dulls the blade so you need to sharpen it often if you have a good stainless steel knife. Good stainless blades can be sharpened with a steel in between jobs.
Thanks for your advices
@@Spectacular-cuoredicioccolato easy fix. Ciao, paisan!
Thanks but I don’t celebrate it
Minunat!
Thanks 🥳
very nice
Thanks 👍🏼
Yummy 😎👍
Yes 😋
This fresh tuna would be great for ahi tuna poke, one of my very favorites.
I like poke 🤪 I done something similar with the leftover
That chinese knife looks nice
Yes 👍🏼
I think it would be even better with Basmati rice.
It's got a different texture because of all the water it can absorb.
Yes 👍🏼 I like basmati rice 🍚
Best food is italianfood but andrea is the best.
Bravo 👏🏼🥳👍🏼🤪
You also eating rice.. 😂❤
Spectacular🎉
Yes 😂
@@Spectacular-cuoredicioccolato it's Indian food. You know Hyderabad Biryani
😋😋😋😋👍👍👍
😉👍🏼🤪
Was that ginger, or was it galangal? I'd be very impressed if you found galangal in Italy.
The dish looked (helicopter hands) spec-ta-cular
Red ginger but I am in Indonesia
❤Spectacular🎉 im copying you again !! Thank you for every video, love your recipes ❤
Bravo 😂👍🏼🥳
Sir,
I'm making 5 liter of wine. And i put 200gm wheat into the fermenter.But today i checked it and its become slimy like alovera juice. Is it for wheat or it’s non consumable?
Slime means probably an infected batch, I would discard it.
Could be the starch 🤔 but I never tried like this 😬 sorry
I could be wrong but I think the “slime” from the fermenting wheat is a type of lactobacillaceae called “ Leuconostoc “. And, it probably got into your fermentation by accident. Again, I could be wrong but if you maintain the fermentation for another 6 to say, 12 weeks, you may discover the slime disappear naturally as other yeasts establish dominance over the Leuconostoc. If you can afford to sit and wait, it’s better than making a premature decision to chuck the whole batch out. At minimum, at least you can be slightly rest assured it’s likely not some evil deadly super contagious toxic mold that means you must decontaminate every inch of your facility! Look up “ Leuconostoc “ and you’ll see that it’s not the end of the world.
@@RealMaxMura Thank you for your precious comment ❤️
@@Spectacular-cuoredicioccolato it shocked me. I never seen something like before. It's like extracted alovera juice. But I make a decision of wait for 1-2 weeks more to see the final batch.
Thank you for your videos. I am one of your fans. I always enjoy your videos.
However, the TATAKI of tuna is far too different from traditional Japanese TATAKI.
TATAKI of tuna is simply toasted by fire directly.
In some areas in Japan, they toast with burnt straws.
Thank you for understanding.
Thanks for sharing 👍🏼
The real traditional it will be spectacular 🤪
How to make 30percent wine?
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
🥳🥳🥳🥳🥳🥳
@@Spectacular-cuoredicioccolato
How to add more alcohol in wine?
How to minimum alcohol in wine?
pure te co ste padelle
🤔