Jung Ho-young's Frozen Tuna Home Makase Full Course

Recipe 🍳

Cooking tips 💡

• When preparing tuna at home, avoid fully thawing it—keeping the center slightly frozen ensures the flesh stays intact and doesn’t become mushy.
• When slicing tuna sashimi, always cut across the grain to break up the tendons and preserve the meat’s natural tenderness and smooth texture.
• The tough tendon part of the belly fat is hard to chew when raw, but when torched separately, the fat melts, enhancing its richness and softness.
• When shaping sushi rice, lightly wet your hands with water to prevent the grains from sticking and make molding easier.