Negitoro Recipe
Fatty tuna, smoked trout roe, ume boshi, thai chili
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Ingredients
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Fish
Condiments
Method
Preparation
- 1
Prepare the Tuna
Using a sharp knife, cut the fatty tuna into small, finely chopped pieces. Aim for a texture that is almost like a paste.
- 2
Prepare the Ume Boshi
Take the ume boshi and remove the pit. Chop the ume boshi finely until it is a smooth paste.
- 3
Prepare the Thai Chili
Finely chop the Thai chili. Adjust the amount according to your spice preference, and remove the seeds if you want less heat.
Assembly
- 4
Combine Ingredients
In a mixing bowl, combine the finely chopped fatty tuna, ume boshi paste, and chopped Thai chili. Mix well until all ingredients are evenly incorporated.
- 5
Plate the Dish
Spoon the negitoro mixture onto a plate and top it with a generous amount of smoked trout roe. Make sure to arrange it nicely for presentation.
