Extraordinary Recipes
Tuna or Salmon in a Free Glutamate Dressing
This recipe first appeared in Olive magazine
When I went to Tokyo for BBC Two’s Full On Food, I discovered that they pack as much natural glutamate into their food as they possibly can. I tried this marinade for tuna on the porters in Tsukiji Fish Market. They (grudgingly) agreed that it was delicious.
Ingredients
500g freshest salmon or tuna
50ml sushi vinegar (rice vinegar with sugar and salt)
Dressing
2 tablespoons Miso (white if you can find it)
1 tablespoon sake
_ tablespoon sugar
2 tablespoons rice vinegar
1 teaspoon soy sauce
Optional (from Japanese/Chinese supermarket)
Slice of konbu seaweed
Grated wasabi
Tablespoon mirin
Tablespoon bonito flakes
| ·1 |
Cut the fish into strips 2 cm wide |
| ·2 |
Cover with the sushi vinegar for max 5 minutes |
| ·3 |
Mix together all the sauce and optional ingredients in a pan and heat gently to dissolve. |
| ·4 |
Drain the fish of sushi vinegar and cover with the sauce ingredients |
| ·5 |
Marinate for 10 minutes or so and serve with chopsticks |
| ·6 |
If you’re feeling fancy, scatter with lemongrass shavings |
Read about the nonsense of the ‘MSG is bad for you’ myth
Send your unusual recipes to research@thegastronaut.com, saying why you like them. I’ll add the best ones to this page.
Ó Stefan Gates 2005
