🇯🇵 Japanese

Tuna Nimono

Name: Tuna Nimono
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 2 Bay Leaf; 3 tbsp Soy Sauce; 1 tsp White Pepper; 500 ml Stock or Broth; 500 g, sashimi-grade Tuna; 2 tbsp Neutral Oil; 3 tbsp Mirin; 600 ml Kombu Dashi

🇯🇵 Japanese

Low-and-slow braised tuna in a deeply savoured sauce — fork-tender and rich with aromatics. Ready in 57 minutes including prep.

Prep 15 min Cook 42 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Bay Leaf2
Soy Sauce3 tbsp
White Pepper1 tsp
Stock or Broth500 ml
Tuna500 g, sashimi-grade
Neutral Oil2 tbsp
Mirin3 tbsp
Kombu Dashi600 ml

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Brown the tuna deeply in the Neutral Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the white pepper.
3
Return the tuna, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the tuna yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Video: Omega3 rich tuna dark meat shoyu based simmer japanese style · on YouTube