Maguro Natto
This dish combines maguro (tuna) with natto, a traditional Japanese food made from fermented soybeans. It's a gateway to natto, a gooey and slimy ingredient that can be strange to those unfamiliar with it. Since there is a variety of textures and flavors here, this peculiarity of natto takes a back seat.
Small dice <quantity>1</quantity> small Japanese cucumber. Set aside
Small dice <quantity>2<unit>slices</unit></quantity> of takuan. Set aside
Cut <quantity>4</quantity> shiso leaves into fine strips. Set aside
Thinly slice <quantity>2</quantity> scallions. Set aside
Remove the head, innards and fins from <quantity>1</quantity> small squid
Cut into fine strips. Set aside
Small dice <quantity>4<unit>oz</unit></quantity> of fresh tuna. Set aside
Place <quantity>1<unit>cup</unit></quantity> of natto in a bowl
Add <quantity>1<unit>tsp</unit></quantity> of tare sauce and <quantity>1<unit>tsp</unit></quantity> of mustard. Whip vigorously 100 to 150 times until fluffy and foamy
Add <quantity>1</quantity> egg and whip 50 times until fully combined
Place the whipped natto into a larger bowl and add the squid
Add the tuna and the scallion
Add the cucumber and the takuan
Add the shiso and mix to combine. The maguro natto is ready
Serve over warm steamed rice with soy sauce on the side. Enjoy
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