Maguro Butsu Food
AHI TUNA POKE BOWL (MAGURO BUTSU)
Steps:
- Cut the tuna into 3/4 inch cubes or 1/2 inch thick medallions.
- If using mustard and cress, arrange as a bed in four small serving bowls or plates.
- Just 5-10 minutes before serving, blend the wasabi paste with the coconut aminos or nama shoyu in a bowl, then add the tuna and spring onions.
- Mix well and leave to marinate for 5 minutes.
- Divide among the bowls and add a few slivers of shiso leaves on top. Garnish with sesame seeds, if using.
- Serve immediately and enjoy!
Nutrition Facts : Calories 171 kcal, Carbohydrate 6 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 38 mg, Sodium 377 mg, Fiber 1 g, Sugar 1 g, ServingSize 4 OZ
MAGURO BUTSU
Cubed and Marianted Raw Tuna from the Complete Japanese Cookbook. Note: I don't do fish. This is being posted for someone else at their request.
Provided by drhousespcatcher
Categories Tuna
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Note mix the wasabi powder with 2 tsp of water to form paste.
- cut tuna into 3/4 inch cubes.
- If using mustard and cress tie into pretty bunches or arrange as a bed of leaves on serving plates.
- 5 to 10 minutes before serving blend wasabi with shoyu in bowl and add tuna and onions. Mix well. Marinate for 5 minutes.
- Divide between serving bowls/plates. add shiso slivers on top.
- Sever IMMEDATELY.
Nutrition Facts : Calories 160.9, Fat 4.9, SaturatedFat 1.3, Cholesterol 37.7, Sodium 945.4, Carbohydrate 3.4, Fiber 0.9, Sugar 1, Protein 24.7
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