Fuentes, el atún rojo
Fuentes, el atún rojo

Recipes

Ingredients

2 Tuna fins
70 g Ginger
30 g Garlic
50 g Wakame
4 Eggs
320 g Noodles
160 g Harakami
100 g Red miso
100 g White miso
200 ml Sake
30 ml Mirim
150 ml Soy
50 g Soy shoots
Tuna powder as required
60 g Spring onion stalks
Nori seaweed

Tuna ramen

The harakami is one of the most prized cuts of the bluefin tuna, and a winning combination. One single segment of the fish which combines two of the most revered parts of the tuna, laden with contrast: contrasting colours between the intense red of the lower belly and the paler pink of the belly, and contrasting flavours thanks to the different levels of inherent fattiness.

Harakami unquestionably offers countless culinary possibilities. Today we suggest a traditional Japanese dish that is very much in fashion right now: tuna ramen.

METHOD FOR THE JUS

Make a stock with the tuna backbone, fins, ginger and garlic. Simmer for two hours, strain and reduce by half.

METHOD FOR THE HARAKAMI

Simmer the soy, sake, mirim, ginger and crushed garlic for 15 minutes. Add the harakami and simmer for 6 minutes. Allow to cool in the stock. Once it has cooled, thinly slice the tuna. Set aside the stock.

METHOD FOR THE EGG

Boil the egg for 6 and a half minutes, and cool. Macerate in the harakami cooking stock for 12 hours.

METHOD FOR THE MISO PASTE

Make a paste with the red miso, white miso, garlic, sake, soy and mirim. Set aside.

SERVING:

Place a spoonful of the miso paste in a bowl, with the piping hot tuna stock, the cooked noodles, blanched soy shoots, slices of harakami, spring onion stalks and wakame seaweed. Add the tuna powder as a finishing touch.