Itadakimasu! (Let us eat!) Do Japanese cuisines satisfy your international cuisine cravings? This recipe by Kuya Daniel Razon features one of the most loved Japanese dishes namely Tuna Teriyaki!

Japanese restaurants are locally stereotyped as food chains that serve distinct teri-teriyaki plates. Teriyaki actually refers to a cooking method that is thought to have originated in Japan. Together with the yakitori and sukiyaki, yaki which means “grilled” is the common denominator of these three known today internationally. However, the creation of the teriyaki sauce is said to have originated outside Japan.

For this special segment, “Cook Eat Right!” during his morning magazine show, Good Morning Kuya, Kuya Daniel Razon gave a new twist to one of the commonly served Japanese dishes – the Tuna Teriyaki – which is made of tuna fillet and teriyaki sauce.
Kuya Daniel introduced his own way of preparing the tuna in his recipe – the sangkutsa method. “Sangkutsa is a traditional Filipino method of preserving food. It has its counterpart in Spanish namely adobado” Kuya said. It is a method of immersing the raw meat or fish in a stock or sauce composed of various ingredients that preserve and enhance the flavor such as ginger, onion, garlic and more.

Here are the ingredients:

½ kilo of Tuna sliced into chunks
¼ cup of Soy sauce
1 tablespoon of Chopped garlic
1 tablespoon of Chopped ginger
½ tablespoon of Sesame oil
¼ cup Sugar
Apple cider vinegar

Instructions:

1. Heat oil in a pan.
2. Sangkutsa or pre-cooking by simply adding one after another the several flavorings/ingredients: garlic and ginger (Remember not to add too much ginger in order to avoid a change in the taste. Use the right amount just to remove the stench of the fish.)
3. Add the tuna.
4. Add some amount of apple cider vinegar for flavor.
5. Mix all the ingredients well.
6. Add the teriyaki sauce and mix it well.
7. Let the fish be cooked.
8. Serve and enjoy!

Extra Cooking Tips from Kuya Daniel

Together with this recipe are some tips in selecting the ingredients well and improving the taste of the dish. Firstly, before buying a fish especially already steamed and filleted cuts, Kuya Daniel advised to:

1. Check the smell. It should smell clean and fresh like a fish fresh from the sea.
2. Check the eyes. The eyes should be bright and shiny. If the fish has already sunken eyes, do not consider buying the fish.
3. Check the skin and meat of the fish. These should be firm and not soft.
4. Make sure that the gills are bright and reddish. Remember that if a fish is not fresh anymore, its gills become brownish.
5. If the fish to be bought is already steamed and filleted, the meat of the fish should be bright, firm and not slimy.

Kuya Daniel Razon uses the fundamental kitchen cookware, BergHOFF, a parent company of TFK (The Fundamental Kitchen), designed for a safe and healthy food preparation. Due to its non-use of nickel, its products are eco-friendly and allergy-free. Kuya Daniel supports the use of these products for the benefit it brings especially for persons with allergy like him.

Written by: Ravie Harcelen Magalang