Being married to a fishmonger has its benefits. Top among them is that I can turn the kitchen over to him when it comes to preparing fish dishes. Naturally, when we have fresh fish, in Japan that means sashimi quality, we often eat sashimi, or a crudo style preparation, lightly marinating in olive oil and yuzu or lemon juice and seasoning with salt and pepper.
As a professional fishmonger, Shinji can expertly tell if a fish can be eaten rare or should be cooked or prepared. Tuna that should no longer be eaten rare, but is still good enough that it doesn't have to be cooked, is often turned into zuke. Shinji makes a simple marinade of soy sauce, sake, and mirin and marinates the fish overnight. This often becomes our breakfast for the next day, as in the picture above, garnished with some tamagoyaki. Be sure to taste the marinade before you put in the tuna. If you prefer a sweeter marinade add some more mirin.
Magurozukedon
sashimi quality tuna (ideally akami, the meaty part)
3 Tablespoons soy sauce
1 Tablespoon mirin
1 Tablespoon sake
garnish with sesame seeds, shiso leaves, and wasabi
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