#1: I made a portion of the block into a cutlet. I seasoned it with salt and pepper and breaded it in the usual way (flour, egg, and panko). I shallow fried it until the surface was all golden and crispy but the center was still raw. I did not make any special sauce and had it with Japanese mustard and tonkatsu sauce. I served it with baby arugula and some baby artichoke I prepared a few days ago dressed with olive oil. This was quite good and rather filling.
#2: Marinated “zuke” tuna and sashimi with Yuzu zest since we had one more “ao-yuzu 青柚子” we got from Suzuki Farm. For “zuke”, I did “yubiki 湯引き” (briefly plunged the tuna block into boiling water). This prevents the surface from becoming “soft” or “sticky and also slippery” during the marinating (Japanese call this “nettori ねっとり” . It may also reduce any fishiness if present. For the marinade, I took a short cut and just used x4 Japanese noodle sauce and marinated for 30 minutes. Besides yuzu zest, I served it with “yuzu kosho 柚子胡椒” and wasabi (both are from a tube). I served this with “cucumber and nappa cabbage asazuke きゅうりと白菜の浅漬け”. On the right, I served three slices of the tuna sashimi as is.
#3: Pseudo “negitoro ネギトロ” served with Korean nori seaweed. The addition of mayonnaise and soy sauce and finely chopped scallion make this tuna taste more like fatty tuna . I previously pontificated about negitoro. We like Korean-style seasoned nori with this dish. If I had it I served it with slices of fresh cucumber but we were all out of cucumber. (How did that happen?)
At this point, we were quite full and a ended with a piece of focaccia bread that I had baked few days ago, toasted and dipped in our favorite Spanish olive oil. Not quite a Japanese “shime” ending but since we started with small snacks including cheese with red wine, this was a perfect ending for us.
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