Shoyu and Mirin Curing from The Sushi Experience by Hiroko Shimbo
In this recipe, the tuna is quickly dipped in boiling water before it is placed in the zuke marinade. Blanching removes excess liquid from the fish so that the sauce is not diluted; it also firms u...
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Cooking tools:
- Stove
- Pot
- Mixing bowl
- Bottle
- Refrigerator
Ingredients
- ¾ cup shoyu (soy sauce)
- 1 small block sushi or sashimi maguro, akami (tuna, red meat), about 7 ounces
- ¼ cup sake (rice wine)
- ¼ cup mirin (sweet cooking wine)
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