Zuke
漬け · soy marinade

Method

1. Evaporate the alcohol.
2. Blanch the tuna 5 seconds until the surface whitens, then ice water. Stops the soy going too deep and too salty.
3. Wipe dry. Into a bowl, a ladle of zuke, paper towel on top. 1–2 h.

Used for

• Tuna akami — originally a preservation method before refrigeration, now a cooking method.video 8-1 → Tuna
• Zuke nigiri, zuke-don.

Works on any lean red fish (bonito, katsuo); not for fatty cuts, which repel the marinade.

Related: All sauces · Dashi · Dishes