An easy 10-minute recipe for Maguro Yukke (Tuna Yukke). The exquisite combination of spicy special sauce, fresh tuna, and crisp cucumber is truly divine. This dish is perfect with rice or as a drink pairing. Try this appetite-stimulating flavor!
Ingredients
Main Ingredients (2 servings)
- Tuna 150-180g
- Cucumber 1/2
Seasonings
- [A] Gochujang 1.5 tsp
- [A] Sugar 1 tsp
- [A] Mirin (Sweet Rice Wine) 1.5 tsp
- [A] Soy Sauce 0.5 tbsp
- [A] Sesame Oil 2 tsp
- [A] Grated Ginger 0.5 tbsp
- Toasted Sesame Seeds (to taste)
Steps
- In a bowl, add 1.5 tsp Gochujang, 1 tsp Sugar, and 1.5 tsp Mirin (Sweet Rice Wine).
- Use a whisk to thoroughly dissolve the Gochujang, ensuring there are no clumps. **(Key Tip!)** If you wait to dissolve it after adding all other seasonings, it's more likely to form clumps. Dissolve it well with a small amount of liquid first.
- Add 0.5 tbsp Soy Sauce, 2 tsp Sesame Oil, and 0.5 tbsp Grated Ginger to the dissolved sauce and mix.
- Chill the prepared Yukke sauce in the refrigerator.
- Trim the ends of the cucumber and slice it thinly on an angle. **(Key Tip!)** The thickness of your julienne cut will depend on the thickness of your slices, so slice slowly and thinly.
- Arrange the thinly sliced cucumber and spread it out, then finely julienne from the edge. **(Key Tip!)** Keep the tip of the knife on the cutting board and only lift the heel to fix the cutting position, making it easier to cut. Cut finely so it doesn't overpower the tuna's flavor.
- Prepare 170g Tuna and thoroughly pat dry any excess moisture from the surface with paper towels. **(Key Tip!)** Moisture on the fish surface spoils quickly and can cause a gamey smell. Also, if moisture remains, the sauce won't penetrate well, and the flavor will be diluted, so wipe it off carefully.
- To cut the tuna into strips, first slice it thinly. **(Key Tip!)** When slicing thinly, tilting the knife at the end makes it easier to cut.
- Cut the thinly sliced tuna into strips. **(Key Tip!)** If the tuna has tough fibers, cutting them across the grain will prevent it from falling apart easily. Cutting into strips like traditional Yukke makes it easier to eat.
- Add the cut tuna and Toasted Sesame Seeds (to taste) to the chilled sauce. Lightly crush the sesame seeds with your hands as you toss to coat everything thoroughly. **(Key Tip!)** If you don't pat the tuna dry beforehand, the sauce will repel and won't penetrate well.
- Plate and serve. It's ready!
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