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#Recipe
Profile Image ALEIX PUIG, GANADOR DE MASTERCHEF 7

Balfegó bluefin tuna loin al dashi

Recipe Image 110
Elaboration

Preparation

  1. Cut the tuna in rectangles and let it rest in soy sauce for 10 minutes.
  2. Prepare the dashi broth or infuse the dried dashi with hot water and strain.
  3. Add a dash of soy to the broth with soy from marinating the tuna.
  4. Arrange the tuna on the plate with a little dashi broth and put crunchy kikos on top.

Dashi broth

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.

  1.  Wipe the dried konbu seaweed with a damp cloth and let it soak for 10-20 minutes until it is completely rehydrated.
  2. Prepare a saucepan with water over medium heat and add the rehydrated seaweed.
  3. Remove the seaweed just before it starts to boil and add the dried bonito flakes.
  4. Lower the heat a little and remove the foam that forms on the surface.
  5. Turn off the heat after a few minutes and let stand.
  6. When the bonito begins to sink in the water, it is time to strain it.

Dry dashi

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.

Ingredients
  • Dry dashi
  • Hot water
  • 150 g of Balfegó bluefin tuna loin
  • Soy sauce
  • Kikos
#Recipe
Recipe Image 110
Profile Image ALEIX PUIG, GANADOR DE MASTERCHEF 7

Balfegó bluefin tuna loin al dashi

Elaboration

Preparation

  1. Cut the tuna in rectangles and let it rest in soy sauce for 10 minutes.
  2. Prepare the dashi broth or infuse the dried dashi with hot water and strain.
  3. Add a dash of soy to the broth with soy from marinating the tuna.
  4. Arrange the tuna on the plate with a little dashi broth and put crunchy kikos on top.

Dashi broth

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.

  1.  Wipe the dried konbu seaweed with a damp cloth and let it soak for 10-20 minutes until it is completely rehydrated.
  2. Prepare a saucepan with water over medium heat and add the rehydrated seaweed.
  3. Remove the seaweed just before it starts to boil and add the dried bonito flakes.
  4. Lower the heat a little and remove the foam that forms on the surface.
  5. Turn off the heat after a few minutes and let stand.
  6. When the bonito begins to sink in the water, it is time to strain it.

Dry dashi

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.

Ingredients
  • Dry dashi
  • Hot water
  • 150 g of Balfegó bluefin tuna loin
  • Soy sauce
  • Kikos

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