Tuna Tatsuta-age with Bright Green Cucumber Dressing from The Sushi Experience by Hiroko Shimbo

Name: Tuna Tatsuta-age with Bright Green Cucumber Dressing from The Sushi Experience by Hiroko Shimbo
Ingredients: 1 tablespoon dashi (fish stock); ½ teaspoon sugar; 1 teaspoon umeboshi paste (salt-pickled plum); 1 small daikon radish (3½ ounces); ½ teaspoon salt; 2 Japanese cucumbers (7 ounces) or 2 Kirby cucumbers; Vegetable oil for frying; ¼ cup potato starch; ⅔ pound sushi or sushi-grade maguro (tuna), cut into large cubes or into slices 2 inches square x ½ inch thick; 2 tablespoons mirin (sweet cooking wine); 2 garlic cloves, grated on a very fine grater or crushed in a garlic press; 2 teaspoons vegetable oil or olive oil; ½ teaspoon komezu (rice vinegar); 2 tablespoons shoyu (soy sauce); 2 teaspoons freshly squeezed ginger juice from grated ginger

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The tatsuta-age technique was introduced. In this recipe, tuna is cooked to medium doneness. You can use the tuna you prepared for sushi the same day or purchase sushigrade fresh tuna (page 185) fr...

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Ingredients

1 tablespoon dashi (fish stock)
½ teaspoon sugar
1 teaspoon umeboshi paste (salt-pickled plum)
1 small daikon radish (3½ ounces)
½ teaspoon salt
2 Japanese cucumbers (7 ounces) or 2 Kirby cucumbers
Vegetable oil for frying
¼ cup potato starch
⅔ pound sushi or sushi-grade maguro (tuna), cut into large cubes or into slices 2 inches square x ½ inch thick
2 tablespoons mirin (sweet cooking wine)
2 garlic cloves, grated on a very fine grater or crushed in a garlic press
2 teaspoons vegetable oil or olive oil
½ teaspoon komezu (rice vinegar)
2 tablespoons shoyu (soy sauce)
2 teaspoons freshly squeezed ginger juice from grated ginger