We love the texture of Tofu, especially Silken Tofu, which we dust with a little Corn Flour and Deep Fry so that the outer layer is crispy and gives way to the silkiness inside.
Yakitori sauce is drizzled over just before serving.
We save the best cuts of Tuna for our Sushi and Sashimi, lovingly prepared by Kuchi and Saki.
However, sometimes we get hold of other interesting parts, in this case the “Morillos”, taken from the Forehead of the fish.
In Spain it is normally served grilled. Firstly, we too served ours grilled with a delicate Tobiko and Caviar Mayo, but then later experimented with Smoking it over some Olive Wood chips.
The result was very interesting.
We made three different batches, one with a Dry Cure, one with a Wet Cure (brine) and one that was only seasoned before being smoked.
Out of the three, the Dry Cure produced the best flavour.
Storing the Tuna in a light flavoured Olive Oil rendered the meat even more tender than it was when we started, without losing the “smokey” flavour.