Maguro Butsu Recipes
MAGURO BUTSU
Cubed and Marianted Raw Tuna from the Complete Japanese Cookbook. Note: I don't do fish. This is being posted for someone else at their request.
Provided by drhousespcatcher
Categories Tuna
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Note mix the wasabi powder with 2 tsp of water to form paste.
- cut tuna into 3/4 inch cubes.
- If using mustard and cress tie into pretty bunches or arrange as a bed of leaves on serving plates.
- 5 to 10 minutes before serving blend wasabi with shoyu in bowl and add tuna and onions. Mix well. Marinate for 5 minutes.
- Divide between serving bowls/plates. add shiso slivers on top.
- Sever IMMEDATELY.
Nutrition Facts : Calories 160.9, Fat 4.9, SaturatedFat 1.3, Cholesterol 37.7, Sodium 945.4, Carbohydrate 3.4, Fiber 0.9, Sugar 1, Protein 24.7
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan. Season with salt and pepper. Mix thoroughly and keep warm.
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