マグロユッケの作り方。簡単におうちが居酒屋に♪とどめはまぐろのユッケ丼！

マグロユッケの作り方。簡単におうちが居酒屋に♪とどめはまぐろのユッケ丼！

Yes, this is Toshi from the cook cafeteria. Today, I will make tuna yukhoe using tuna. In the middle of the video, I ‘d like to introduce a little bit about the technique of serving.

In the latter half of the video, I made a tuna yukhoe bowl using this tuna yukhoe, but this was also very good, so please look forward to it until the end of the video. Let’s make it now. First, make a special sauce. Grate only 1/2 piece of

Sashimi. Then, add about 5 mm of ginger in a tube, 1 tablespoon of soy sauce, 1 tablespoon of sauce, and 1 teaspoon of sugar. After that, mix the ingredients well. If you mix it, who’s done? Next, I’ll cut the tuna, but first wipe off the drip that is expressed with kitchen paper to

Remove the black acidity and make it more delicious. And it’s a little thick as it is. Fortunately, I’ll hurry to the side in the morning of about 1/2. It’s okay to have a difficult pie in a normally thick state without this, and cut it to about Masan- do, and then from 5 mm.

When you cut the sashimi, it’s about 7 mm wide . It’s like this, isn’t it? It’s a good spurt so that it doesn’t get jagged. If you cut it even once, it’s

Like that. It’s delicious if you cut it with a nice image. The more you touch the fruit, the more you attack it . The more you touch it, the

More this taste will fade, so try not to touch it as much as possible. Good spurt school It is delicious to cut good spurt like this. It’s a point to do, but it’s a

Width, but I’m telling you that it’s 5 mm to 7 mm, but I thought that it would be a deer bar that makes it a little like Yukke, but if it’s difficult, that’s normal. It’s like a fence with sashimi now. It’s a little wide.

That’s a normal pointing finger. Tanaka. Well, that’s okay. And I cut it and put it in the sauce and mix it well. Nde masu that will wind Tteyuu delicious near when you eat

It is expected lecturer at rearguard feel and taste processing fellow keep It is a little course after I met this little Well Kedomo I’m eating even immediately cat open In this state with sashimi, it’s about 5 to 10 minutes in the refrigerator. I ‘ll leave it for about 5 to 10 minutes. I’ve

Seen the taste in the refrigerator, so I’ll serve it. I’ll serve it with more thought and soaked tuna snow. Well, I often go to my channel for the tips of serving. 2 schools I put out a certain height and

Serve it three-dimensionally. I will drop the egg in the center at the end, so please put it in the middle. I ‘ll serve it as if it’s dented . It’s the last time I’ll treat the white sesame tomato pine miran flowers.

It’s okay without this. I’d like to tell you a little more about the technique of arranging it. It’s time to arrange it like this . I’m using this color contrast. Well, in this case, the part of the Margroma Yukhoe that I put on is a

Little black. Isn’t it a part? On the other hand, it’s the color on the other side. It’s a piece, it’s just waiting, it’s the tide color, it’s the opposite of red and black, it’s the opposite of red and black, and it’s a big blue soy sauce.

Though I’m going to Ohno perusal to the put you you’re then this color I’ll have it that very appetizing to looks I last of todome is as come Paki’ Well I visual now I am already perfect Truly delicious even with this

If you sprinkle the green onions at the end, then the sauce will be like this . If you split it in the second half, it will look like this . Now that I have some thread pepper in my hand, I tried to

Dress it up. The finish looks like this. another N softening mast went go I will go we will have gotten I think it well but it is like a shop is not unbearable it visual is Zenzai technique is

Immediately eat Let’s wearing wait if customers like this that can be reproduced at home delicious that I really though does not contain the kind of oil-based put with this what-poster tired 4 tartare tuna tartare and say if this soy sauce and Hoso膩like a longer

Doing will tend to feel source that contains a large soy sauce I’d of Well, it looks like yukhoe. It has a rich flavor because it contains cat egg yolk . It tastes really good. It’s more delicious with toppings such as this as it is or pine nuts, but especially

This one. It’s delicious because it’s rich and rich, but it’s okay year after year even if it’s not there. That really is maid tuna, soy sauce, and those sauces that seem to be far away. You can easily do it at home . Sake is Ahu

Japan Autumn Of course, there are some beers in the middle of the flower award, but I think there are many Japanese- style Japanese restaurants or sake-based soy sauce-based sauces on the head. It goes well with the best rice, is n’t it? really delicious

You do not lose at all be in very much Nde lucky to itadakimasu teen well because the maximum fine taste and firm pay does have this this simple visual accumulate massage shalt know you have to have tee that decided to Kakeru Bukkake in the second half by

Yeah I think the kids will have a lot of ceremonies, too. This is really delicious. I see you is the last was a little really delicious idea oh well but I had ended with tuna bowl this in the fact that

The egg yolk and also heard become mellow to the users had I Hey feel [__] is a delicious Mahan Thank you

マグロを使ったユッケの作り方をプロが教えます。居酒屋で出せるレベルの味ですので、ぜひお試しください。ユッケはマグロでも十分楽しめます。ご飯にのせてマグロユッケ丼にしてもめっちゃウマい！いつものマグロのちょっと変わった楽しみ方としておすすめですよ。
日本酒や焼酎のおつまみとしても、おかずとしてもとっても使えます。
マグロユッケ丼にすればお子様も大好きな味だと思います。色々活用してくださいね。

0:24 特製たれの作り方
0:56 まぐろの下処理とカット
2:30 漬け込み
3:09 盛り付けのテクニック
4:48 食レポ

（材料）１〜２人分
マグロ　１５０〜２００g

＊特製だれ
しょうゆ　大さじ１
オイスターソース　大さじ１
砂糖　小さじ１
にんにく　1/2片
チューブ生姜　5mm

＊トッピング
卵黄　１個分
ねぎ

※あれば、下記のもの
白ごま
松の実
青じそ
糸唐辛子

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