Make Ahead: The scalded, marinated tuna can be wrapped in plastic wrap and refrigerated overnight. Recently, most sushi restaurants incorporate the “Single Zuke”. Arrange on a platter or divide among individual plates. Pour about half of the boiling water over the paper towel-covered tuna. Wait 1 minute, then remove the tuna and pat it dry with (new) paper towels. When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Adapted from "School of Fish," by Ben Pollinger and Stephanie Lyness (Gallery Books, 2014). How to Make Sushi Rice for chirashi sushi! Akami (lean tuna loin) has the most umami tuna flavor of all other fattier cuts. Even though toro is popular for its rich texture, many sushi experts herald akami as the best cut. Your email address will not be published. Some chefs only marinate for 20 minutes or less, while others will allow the nikiri to steep over several days. It is said that it was started in the Edo period to stop tuna from rotting when there were large amounts of the fish in the market. Your email address will not be published. I prepare either sushi vinegar rice or regular Japanese rice for this dish. World Watchers consistently offer thought-provoking, timely comments on international affairs. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts. Among the criteria for featured comments: likes by users, replies by users, previous history of valuable commenting, and selection by moderators. Both methods keep the maximum tuna flavor possible. Resize Text. It is said that it was started in the Edo period to stop tuna from rotting when there were large amounts of the fish in the market. Post Forum members consistently offer thought-provoking, timely comments on politics, national and international affairs. Each slice of tuna is soaked separately, so it can mature quickly. SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams. The marinade will soak in and penetrate the tuna flesh over time. Zuke is one of the traditional Edo-style sushi methods. Replies to those posts appear here, as well as posts by staff writers. In some cases, contributors are sources or experts quoted in a story. What’s the trick to distinguishing which conveyor belt sushi restaurants are better?! This commenter is a Washington Post editor, reporter or producer. Japanese: 黒鮪 (kuro-maguro). All comments are posted in the All Comments tab. If paused, you'll be notified of the number of additional comments that have come in. This site uses Akismet to reduce spam. Akami is a such a popular variety of tuna fish that some shops often refer these leaner slices of meat as maguro. These are like omelet sandwiches: A thin layer of egg glues itself to each flour tortilla in the skillet, making them easy to roll, delicious and portable. Is it polite to use Gari as a brush to apply soy sauce? On the other hand, the old Edo-style method is to perform Zuke after parboiling. Of course, this depends on the quality of the fish. Combine the soy sauce, mirin and sake in a container that's slightly larger than the piece of tuna. Print Article. I buy sushi quality Maguro (tuna) from my local Japanese market, then I slice it and marinate with soy sauce based marinade for 15 to 30 minutes. Once you try Kuruma ebi sushi, you’ll never want any other shrimp. Other than sushi, akami is often consumed as zuke wherein the cut slices of fish are pickled in soy sauce. Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. “Zuke” means to marinate and “don” is short for donburi, which means rice bowl . Quickly remove the paper towels and place the scalded tuna in the ice-water bath to stop it from cooking further. Tuna Zuke. Now that there has been advances in refrigeration technology, it’s no longer necessary, but maturing the fish gives it a completely different taste and brings out its umami.