Shimofuri-zuke from Edible Selby (Ishimaya)

A little while ago I visited the Sydney Fish Markets and couldn’t pass up the opportunity to get a piece of fresh tuna and try out this recipe for shimofuri-zuke (marinated blanched tuna) from my current gastronomic inspiration Edible Selby, by Seiji Nojiri-san of Ishimaya (p.197, trans. p.292).
Ingredients: a block of tuna, soy sauce and sake (the recipe also suggested mirin but I wasn’t able to get my hands on any)
Reduction made of soy sauce and sake (made by pouring both into a saucepan and boiling until the mixture thickens)
Tuna: place block of tuna in boiling water for about 30 seconds. When the surface turns white, remove and chill (by submerging in ice water). Marinate the block in the sauce reduction for up to 30 minutes.
Slice and seve with wasabi or kimi (egg yolk sauce – made by mixing egg yolk with soy or soba sauce) for dipping (I also tried it with ginger on the side). When you cut the tuna, it looks like a mini rare steak! Overall, it was really tasty and I would never have imagined eating tuna this way. The texture of the blanched outside and the smooth centre makes an interesting contrast. Next time, I am going to look for mirin and change the proportions of soy and sake – perhaps less soy, more sake!