Tuna Teriyaki Topping from Japanese Grandma-in-Law
Author Notes: This is my husband's Grandmother's recipe for Fish Topping. They are from Kyoto and flavor foods with a more subtle taste than in Tokyo. This is surprisingly sweet. She used it for Boy's Day on May 5. I use this topping in sushi for Girl's Day on March 3.
You may have seen 'commercial tuna topping' on Chirashi Sushi-a pink, fluffy sweet powder, this is the same thing (without the food coloring.) —BoulderGalinTokyo
Makes about 1 cup
- 2 5-oz can Tuna (water-packed)
- 3 Tablespoons Lite Kikkoman Soy Sauce (low sodium)
- 3 Tablespoons Mirin
- Drain fish, put in a small sauce pan, and just barely cover with fresh water. Add soy sauce and mirin. On medium-low heat, stir every 3 or 4 minutes and cook (around 20 minutes) until almost all the water is gone. Should be the texture of refried beans. DONE!
- Serve as topping on hot rice, baked potatoes, eggs, or steamed vegetables. Great stuffing for rice balls.
- Notes: Any canned water-packed fish is OK for this recipe. Experiment with mackerel or salmon. Fresh fish is OK too.
- Notes: Try to use Real mirin--it does have alcohol content. OR substitute sake (3) + sugar or honey(1). It will take a little longer to boil.
- Also, check the expiration date on your soy sauce. As time passes it can get thick and salty.
- This recipe was entered in the contest for Your Best Canned Fish Recipe
More Great Recipes:
Appetizers|Snacks|Condiments|Fish & Seafood|Entrees
Showing out of comments
about 2 years ago BoulderGalinTokyo
Thank you for your kind words. Sorry I missed your post earlier. We also use it in obento box lunches because it keeps quite well. Again, thank you!
over 3 years ago ducksandbooks
YUM! I used this as a homemade sushi filling and it came out beautifully! Thank you for sharing this family gem.
Showing 2 out of 2 comments