Enjoying Chewy and Flavorful Tuna Cheek (Magan)
Enjoying Chewy and Flavorful Tuna Cheek (Magan)
Perfect for Beginners! How to Thaw and Prepare Tuna Cheek (Magan), Sweet Shrimp, and Enjoy Sea Urchin (Uni)
Learn how to prepare the delicious and chewy tuna cheek (magan), thaw sweet shrimp to perfection, and savor the taste of the sea with fresh sea urchin (uni). Find out where to purchase these delightful ingredients on our blog: https://blog.naver.com/alldni
Main Ingredients- Tuna Cheek (Magan)
- Fresh Sweet Shrimp
- High-Quality Sea Urchin (Uni)
Cooking Instructions
Step 1
I purchased the tuna cheek (magan) for 18,260 KRW. This cut is much chewier than the akami (lean red tuna meat) and is a special part I’m trying for the first time after the fatty belly (otoro).
Step 2
First, gently rinse the tuna cheek under cool running water, then thoroughly pat it dry with paper towels. Next, wrap it well in thawing paper, place it in a zip-top bag, seal it, and let it thaw slowly in the refrigerator for about 8 hours. This method helps maintain the tuna’s optimal freshness.
Step 3
Once thawed, you’ll notice the tuna cheek visually separates into two distinct parts. It also divides easily by hand. Gently separate the parts, then carefully trim away any thick connective tissue (fascia) with a knife. Now it’s ready to be sliced.
Step 4
The tuna cheek consists of a rounded section and a longer section on the right. When I sliced the right side against the grain, it resulted in the shape shown at the bottom. Feel free to slice it to your preferred thickness and shape. The key is to preserve its satisfying chewiness!
Step 5
To make the meal even more delightful, consider preparing some sushi rice to accompany the tuna cheek. Prepare the sushi rice in advance so you can serve it alongside the sliced tuna.
Step 6
Here are two methods for thawing sweet shrimp: Method 1: Thaw the shrimp in their packaging in the refrigerator for 5-6 hours, then gently rinse them under cool running water. Method 2: Submerge frozen sweet shrimp in a mixture of ice, lemon slices, and a little sake (or cooking wine) for about 5 minutes to thaw them gently. Both methods help preserve the shrimp’s natural sweetness and freshness.
Step 7
Sea urchin (uni) is a delicate ingredient. It’s best to store it in the refrigerator and consume it as soon as possible to fully appreciate its creamy texture and rich oceanic flavor.
Step 8
Fresh sea urchin pairs exceptionally well with gamtae (a type of edible seaweed). The unique aroma and texture of gamtae enhance the uni’s exquisite flavor, creating a fantastic combination.
Step 9
Finally, place the delicate sea urchin atop the fresh gamtae, and then add the sweet shrimp! The harmonious blend of these three ingredients will offer you a culinary experience bursting with the richness of the sea.
