From Jiro Dreams of Sushi · 2011 · Reconstructed
Aged Maguro Nigiri (Fatty Tuna)
Serve when
One of the classic openers of Jiro's tasting course — the first movement of the meal.
In the movie
Theatrical
- 00:15:45 Jiro and Yoshikazu discuss aging technique: a small tuna rests about three days, a larger one up to ten, before it's ready to serve.
Jiro and his son Yoshikazu talk through their aging schedule for tuna with the same precision they apply to everything else — three days for a small fish, up to ten for a large one — because, as Jiro puts it, most people today prefer the taste of fat, and the right age is what brings it out. Tuna opens the meal's "first movement," alongside kohada, before the course moves into its more improvisational middle stretch.
Ingredients
Method
- If aging the tuna yourself, wrap the loin tightly in cheesecloth or paper and refrigerate for 2–3 days, changing the wrapping daily, to let the flavor concentrate.
- Slice the tuna against the grain into neat rectangles, about 3 inches by 1 inch and 1/4-inch thick.
- Wet your hands, take a small handful of sushi rice, and shape it into an oblong mound. Dab a touch of wasabi on the underside of a tuna slice and press it gently over the rice.
- Serve immediately, rice-side toward the diner, with soy sauce on the side rather than over the top.
Beyond the recipe
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