- Cut the tuna in rectangles and let it rest in soy sauce for 10 minutes.
- Prepare the dashi broth or infuse the dried dashi with hot water and strain.
- Add a dash of soy to the broth with soy from marinating the tuna.
- Arrange the tuna on the plate with a little dashi broth and put crunchy kikos on top.
Dashi broth (だし) is a must-have basic in Japanese cuisine as it is an incredible flavor enhancer. It is usually made with konbu seaweed and dried bonito flakes (katsuobushi), ingredients that provide a large amount of umami.
- Wipe the dried konbu seaweed with a damp cloth and let it soak for 10-20 minutes until it is completely rehydrated.
- Prepare a saucepan with water over medium heat and add the rehydrated seaweed.
- Remove the seaweed just before it starts to boil and add the dried bonito flakes.
- Lower the heat a little and remove the foam that forms on the surface.
- Turn off the heat after a few minutes and let stand.
- When the bonito begins to sink in the water, it is time to strain it.
As a quick alternative there is the so-called “dry dashi” or “dashi powder”, with which you only have to mix 4 grams of dashi in 600ml of boiling water, let it infuse (off the heat) and you will have your dashi broth ready as a base for many Japanese recipes.
- Dry dashi
- Hot water
- 150 g of Balfegó bluefin tuna loin
- Soy sauce