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Korean-style Seared Skipjack Tuna Recipe

Korean-style Seared Skipjack Tuna Recipe
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Serving : 4
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Prepare the ingredients before making Korean-style Seared Skipjack Tuna in your home. Then, follow these steps below to serve Korean-style Seared Skipjack Tuna for your family or friends.

Ingredients: Korean-style Seared Skipjack Tuna

  • 1/2 a fish Seared or sashimi skipjack tuna (bonito or katsuo)
  • 2 to 3 Cucumbers (small)
  • 1 stalk worth White part of a Japanese leek , finely shredded
  • For the sauce:
  • 2 tbsp White or black sesame seeds
  • 4 tbsp Finely chopped Japanese leek
  • 1 tsp Finely chopped ginger
  • 4 tbsp each Soy sauce, vinegar, sesame oil
  • 1 dash Ichimi chili pepper powder

How to Make Korean-style Seared Skipjack Tuna

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Korean-style Seared Skipjack Tuna in your home by yourself.

    Step 1
  • Finely shred the white part of a leek and soak in a bowl of water (this is called "white-hair leek").
  • Step 2
  • Combine all the sauce ingredients.
  • Step 3
  • Slice the tuna as you would sashimi. Finely julienne the cucumbers.
  • Step 4
  • Line a plate with the cucumbers.
  • Step 5
  • Lay the tuna slices on top.
  • Step 6
  • Drain and dry the white leek well, and scatter on top of the skipjack tuna.
  • Step 7
  • Pour the sauce over everything, and enjoy!
  • Step 8
  • This is also delicious with bitter gourd instead of cucumber. Slice the bitter gourd very thinly and boil in salted water.
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