Grilled tuna steak with shoyu koji Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Grilled tuna steak with shoyu koji Also known as maguro no aburi suteki shouyu kouji fuumi.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about maguro no aburi suteki shouyu kouji fuumi

Seared tuna steak with shoyu koji is a Japanese dish that has gained increasing popularity around the world. With a combination of unique flavors and a visually attractive presentation, this dish is a true work of culinary art.

The main ingredient of this dish is tuna, which is a very appreciated fish in Japanese cuisine. tuna is marinated in a mixture of shoyu and koji, which is a type of rice yeast, for at least 24 hours.

After the marinade period, the tuna is sealed in a hot stove, creating a golden and crisp crust on the outside, but keeping the interior soft and juicy.The shoyu koji also helps to give a caramelized color to the tuna, leaving it even more appetizing.

In addition to tuna, the dish can also be accompanied by other ingredients, such as mushrooms, vegetables or rice. These accompanies add complementary texture and flavors to the dish.

Seared tuna steak with shoyu koji is a dish that perfectly combines the simplicity and complexity of Japanese cuisine. On the one hand, we have the technique of marinating and sealing tuna, which requires skill and precision to create the ideal point of meat. On the other hand, we have the mix of flavors of marinade and the accompanying, which provide a unique gastronomic experience.

In addition, this dish is a healthy and nutritious option, since tuna is a source of lean protein and the accompanying can be chosen according to the preferences and needs of each.

In short, the seared tuna steak with shoyu koji is a Japanese dish that conquers not only for its taste, but also for its presentation and culinary technique.

Origin and history of Bife de atum grelhado com Shoyu Koji

The Seared tuna steak with shoyu koji dish has its origins in Japanese cuisine, more specifically in the preparation technique called "tataki", which consists in sealing the meat quickly at high temperature to keep its interior raw and juicy. The shoyu koji, in turn, is a typical Japanese sauce made from the fermentation of rice with koji, a type of fungus, and is used as a spice to enhance the taste and add a touch of sweetness to the dish. The history of this dish dates back to ancient times in Japan, when the technique of sealing the meat was used to preserve it and make it more tasty. Over the years, the dish has been improving and became a very appreciated delicacies in Japanese cuisine.

About the recipe

Name of the plate: Grilled tuna steak with shoyu koji
Name of the dish in English: Seared tuna steak with shoyu koji
Name of the plate in Japanese: マグロの炙りステーキ醤油麹風味
Name of the Romanian dish: maguro no aburi suteki shouyu kouji fuumi

Information about preparation

Time to prepare: 60 minutes
Time of Cooking: 10 minutes
Difficulty: MEDIUM
It suits: 2 people
Occasions: Snacks, fall, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Grilled tuna steak with shoyu kojiIt makes sense to improvise

150 grams of raw tuna
1 cup of crushed garlic
40g of Shoyu Koji
Grilled Tuna Bife

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Recipes - How to Prepare

Now that you know the ingredients to make the recipe Grilled tuna steak with shoyu koji. Follow the instructions below in the preparation mode or step by step.

Input: Grilled tuna with Shoyu Koji