This dish is usually made with horse mackerel… but I wanted to make it with Ahi tuna because… Ahi tuna.
And unlike tartare where the meat is chopped into little cubes, the fish is finely minced – allowing it to mix with the miso and garlic flavors even better.
I read it was popular among fishermen in Japan because it required minimal cooking tools… and they called it “namero” because it was so darn good, they’d want to lick their plates clean. (The Japanese word lick is ‘nameru’.)
I saw this on a Japanese cooking drama and had to try it. The real thing certainly did NOT disappoint!
I swear, the flavor is INSANE.
- 8 oz Sashimi-grade Ahi tuna
- 2 Green onions coarsely shopped
- 2 tbsp miso paste
- 1 tbsp grated ginger
- Mince tuna
- Add green onions, ginger, and miso to minced tuna
- Using two knives, mince all ingredients together until well blended
- Serve as is or over a bowl of fresh, steamed rice.
|Mmmm… Try this recipe?
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P.S. Lemme know what you think!