Korean Style Tuna Yukhoe
Ingredients(Servings: 4)
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Hon Mirin contains alcohol.
For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).
※This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Directions
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Finely slice the tuna and chill in a refrigerator.
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Finely chop 5 cm (2 in) of the long onion and soak in water. Cut the remaining amount into hair-thin strips.
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Cut the red leaf lettuce, carrot and cucumbers into long, thin strips, dip in ice water, remove and dry.
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Mix (A) with the diced long onion. Add in (1) and flavor, make sure to mix well.
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Arrange (4) on a dish, garnish with the very thin strips of long onion and (3).
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.
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