Bigeye Tuna Zuke* Recipe

Time1h

Serves2

pickled cucumber, onion, ichimi

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Ingredients

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1
Prepare the Cucumber
Slice the cucumber thinly using a mandoline or sharp knife.
2
Mix the Pickling Solution
In a bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
3
Pickle the Cucumber
Add the sliced cucumbers to the pickling solution. Ensure the cucumbers are submerged. Let them sit for at least 30 minutes in the refrigerator.

4
Slice the Onion
Thinly slice the red onion and place it in a bowl. Sprinkle with salt and let it sit for about 10 minutes to soften.

5
Slice the Bigeye Tuna
Using a sharp knife, slice the bigeye tuna into 1/2 inch cubes or thin sashimi slices, depending on your preference.

6
Combine Ingredients
On a serving plate, arrange the sliced tuna, pickled cucumber, and softened red onion.
7
Garnish
Sprinkle ichimi togarashi over the assembled dish for added flavor and spice.