TUNA BROTH WITH SPRING ONION HATTORI-STYLE

INGREDIENTS (to serve 4 or 5)

2 spring onions
3 fillets chu-toro tuna (medium fat breast)
Dried tuna (if not available, used dried, bonito)
4 or 5 tbsp koikuchi soy sauce (thick)
4 tbsp Japanese sake
2 tbsp mirin
5 or 6 pieces yuzu (Japanese pumpkin)

PREPARATION

Place 1.2 ml stock made from dried tuna in a pan and heat. Cut the spring onions into rings 2-3 cm long. Cut the breast of tuna lengthwise then into rings 1 cm thick. When the stock is boiling, add first the breast of tuna then the spring onion rings. When the stock returns to the boil, add the soy sauce, Japanese sake and the mirin. Cook well to make a tasty tuna broth.

TO SERVE
Serve in a glass bowl. Top with a little yuzu rind to give aroma.