October's Weekend Dish: "Tuna Kintsuba Style"

We've had typhoons, continued hot days, and the first snowfall of the season.

The weather has been changing quite drastically lately, but I hope you're feeling well.

Taking care of your health is paramount when it comes to enjoying delicious alcohol! Let's be careful!

 

So, here it is for this month!

Let me introduce you to a "Tuna Kintsuba-style" treat using tuna!

<Materials>

Tuna sashimi (block): 150g / Shishito peppers: 6 / Salad oil: a little

<Dough> Wheat flour: 2 tablespoons / Glutinous rice flour: 1 tablespoon / Water: 3-4 tablespoons

<Sauce> Soy sauce: 3 tablespoons / Sugar: 1 tablespoon

 

<How to make>
① Cut the tuna in half.

② Put the glutinous rice flour and wheat flour into a bowl and mix. Add water little by little and mix.

③ Lightly coat a frying pan with oil, and coat one side of ① with 2 and cook.
Once it has a light brown color, apply the same to the other side and cook.

④ After grilling ③, grill the shishito peppers as well.

⑤ Put the sauce ingredients into a pot and simmer until reduced. Pour the sauce into a serving dish and top with ③ and ④.

 

The perfect pairing is the crisp, dry "Honjozo Toji no Banshaku" sake.

This is a self-indulgent sake that the master brewer bottled for his own evening drink!

This sake pairs well with any dish and can be enjoyed both chilled and warmed.

 

 

Did you know? October 10th is Tuna Day!

Take the tuna you usually eat as sashimi and, with a little ingenuity, create a dish that pairs even better with alcohol!

It's getting chilly, so warm sake would be nice.

 

The detailed recipe will be included in the Saturday morning edition of the Niigata Nippo newspaper.Harashin flyer、

Alternatively, it will be broadcast on NST from 18:00.

Smile Stadium's "Weekend Dish"Be sure to check it out in this section!