#Seafood dishes #Appetizers #Side dishes #Mote cuisine #Popular YouTuber (more than 100,000 registered users)

ステーキ（まぐろのステーキ）｜夕方食堂さんのレシピ書き起こし

お気に入りに追加

Evening cafeteria

Number of Subscribers: 32.1万人
Number of View: 5,213.9万回
Number of Videos: 747本

Ingredients

鮪尾肉 : 300g
塩 : 少々
小麦粉 : 大さじ1～2
(A) Mirin : 大さじ2
(A) Vinegar : 小さじ1/2
(A) Sugar : 小さじ1と1/2
(A) Soy sauce : 大さじ1と1/2
(A) Garlic : 少々
(A) Miso : 小さじ1
(A) Ground sesame : 小さじ1
こめ油 : 適量

Time required

10minutes

Procedure

1) 鮪尾肉の下処理をする 01:18
Cut off the skin of the tuna tail.
Remove the bones from the tuna tail meat.
Cut the tuna tail meat into bite-sized pieces and sprinkle with salt.
Turn the tuna tail meat over and place it on top of the kitchen paper.
2) タレをつくる 06:05
器に(A)を入れて混ぜる。
3) 焼く 06:43
Put flour into Tupperware.
Place the tuna tail meat from step 1 on top and sprinkle with flour.
Add rice bran oil to a frying pan, arrange the tuna tail meat and fry on both sides.
Add sauce 2 and simmer lightly.
4) 盛り付ける 07:57
お皿に葉(分量外)をひく。
その上に3の鮪尾肉の身をのせる。
プチトマト(分量外)とレモン(分量外)をそえて完成。

Point

- There is a lot of muscle under the skin of tuna tail meat.
- Use a spoon to remove any meat that is attached to the skin and bones of the tuna tail meat.
・The finely chopped flesh can be used for soup stock, etc.
- Sprinkle salt on the tuna tail meat to remove moisture and unpleasant odor.
・The sauce also goes well with meat.
- If tuna tail meat is cooked too long it will become dry, so it's better to leave the center slightly raw.