So Maguro zuke don is a maguro (tuna) sashimi-based bowl of marinated goodness! In some cases, contributors are sources or experts quoted in a story. Now that there has been advances in refrigeration technology, it’s no longer necessary, but maturing the fish gives it a completely different taste and brings out its umami. In this method, the soy sauce only soaks into the surface part where the color changed from the parboiling, so the flavor of the tuna remains. Here, the tuna is treated to subtle soy flavor yet retains the fish's beautiful raw color. “Zuke” means to marinate and “don” is short for donburi, which means rice bowl . To pause and restart automatic updates, click "Live" or "Paused". Wait 1 minute, then remove the tuna and pat it dry with (new) paper towels. Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area. World Watchers consistently offer thought-provoking, timely comments on international affairs. Required fields are marked *. The scalding step in this recipe might be a new technique for you, and here's what it does: It firms the surface of the fish just a bit, creating a barrier that allows the marinade to penetrate only at the edges of the tuna -- preserving the ruby-red color within. At its largest, it is 3m long and weighs up to 400kg. If you have enough time and ingredients, I recommend making sushi vinegar rice. This is one of those “the whole is greater than the sum of the parts” dishes, where simple ingredients conspire to make something sublime — all in about 15 minutes. Each slice of tuna is soaked separately, so it can mature quickly. The fish is then put in ice water so the heat doesn’t go too deep in the meat. If you looking for interesting ways to make tuna sushi at home, read this article (link to the tuna sushi article). Of course, this depends on the quality of the fish. Pour about half of the boiling water over the paper towel-covered tuna. Wait 1 minute, then remove the tuna and pat it dry with (new) paper towels. Recently, most sushi restaurants incorporate the “Single Zuke”. We hope this information will be helpful. Zuke is divided into two broad methods. All comments are posted in the All Comments tab. Numerous other maguro dishes can also be found, such as Italian-style carpaccio, teriyaki and tuna steak. Print Article. Zuke-don (a bowl of rice with zuke on top) is quite savory, and so is aburi, which is a nigiri sushi with fatty toro lightly seared. SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams. Email questions to the Food Section at food@washpost.com. Comments. What’s the difference between Tobiko and Masago? If paused, you'll be notified of the number of additional comments that have come in. There is great diversity between sushi restaurants in the parts, marinating time and flavor of Zuke, which creates a new, original flavor when the lean meat of the tuna soaks up the soy sauce. It is immediately removed once it cools so that it doesn’t get too watery. It is said that it was started in the Edo period to stop tuna from rotting when there were large amounts of the fish in the market. Meanwhile, boil 4 cups of water. Is it polite to use Gari as a brush to apply soy sauce? Akami is a such a popular variety of tuna fish that some shops often refer these leaner slices of meat as maguro. It is said that it was started in the Edo period to stop tuna from rotting when there were large amounts of the fish in the market.