How to cook Stewed Skipjack tuna(bonito) with Ginger
You can refrigerate for up to 5 days.
It’s very convenient for Every busy morning, lunch or dinner time.
It can be served easily on the dining table in Japanese family as preserved food.
Skipjack tuna (Katsuo as Japanese name) is the season food in May!
It’s flavor but when cook on heat it has smells.
Ginger can remove fish smells. And it makes this sauce bit spicy.
Skipjack tuna and the sauce match well.
This food is really easy and flavor.
It’s Simple directions!
I recommend you.
Skipjack tuna : 200g (Katsuo as Japanese name)
Soy sauce: 3tbsp
Sake: 2tbsp (rice wine)
Cut the Skipjack tuna into 1~2cm squares.
Then sprinkle with salt ,and wait for 10min.
Slice the ginger thin.
Place the Skipjack tuna in hot water until the surface changes the color.
Rinse with water, and drain them.
Place the ingredients of seasonings in a hot pot.
And cook until boiled.
Then, add in the Skipjack tuna and the ginger.
Cook on the low-medium until the liquid is 1/4 of the amount when place in.