Rich and sticky "salted tuna" recipe! Just like "aged" tuna

Tuna tastes better with salt, not soy sauce! Here is a recipe for "Salted Tuna" that can be easily prepared at home using tuna sak.

Material ( Easy-to-make portions )
Tuna Saku	one slice
salt (i.e. sodium chloride)	proper quantity

Tuna tastes better with salt, not soy sauce! Here is a recipe for "Salted Tuna" that can be easily prepared at home using tuna sak.

salted tuna

Ingredients (easy-to-make portions)

1 slice of tuna
Salt to taste

Salted Tuna Directions

Blot the water out of the tuna pieces with kitchen paper.


Sprinkle salt all over. Do the same for the reverse side.


Place the tuna on a bat, tray, etc., and stand it up so that it is at an angle. Let stand at room temperature for 15 minutes.



Rinse the salt from the surface with water and blot well with kitchen paper.


Cut into slices slightly thicker than normal sashimi. Serve with wasabi (Japanese horseradish) if desired.

How does salted tuna taste?

Rich, sticky, and rich! You can enjoy the concentrated umami without any watery taste. It is just like "aged tuna" at a restaurant. The thick slice accentuates the good texture.


The flavor is intensified by the osmotic pressure that causes the water to drain out of the tuna when it is sprinkled with salt and allowed to sit for a long time. Incidentally, salted tuna can also be made from thinly sliced sashimi. In that case, you only need to leave it for about 5 minutes after sprinkling salt on it.