Author Notes: This is my husband’s Grandmother’s recipe for Fish Topping. They are from Kyoto and flavor foods with a more subtle taste than in Tokyo. This is surprisingly sweet. She used it for Boy’s Day on May 5. I use this topping in sushi for Girl’s Day on March 3.
You may have seen ‘commercial tuna topping’ on Chirashi Sushi-a pink, fluffy sweet powder, this is the same thing (without the food coloring.) —BoulderGalinTokyo
Makes: about 1 cup
5-oz can Tuna (water-packed)
Tablespoons Lite Kikkoman Soy Sauce (low sodium)
- Drain fish, put in a small sauce pan, and just barely cover with fresh water. Add soy sauce and mirin. On medium-low heat, stir every 3 or 4 minutes and cook (around 20 minutes) until almost all the water is gone. Should be the texture of refried beans. DONE!
- Serve as topping on hot rice, baked potatoes, eggs, or steamed vegetables. Great stuffing for rice balls.
- Notes: Any canned water-packed fish is OK for this recipe. Experiment with mackerel or salmon. Fresh fish is OK too.
Notes: Try to use Real mirin–it does have alcohol content.
OR substitute sake (3) + sugar or honey(1). It will take a little longer to boil.
- Also, check the expiration date on your soy sauce. As time passes it can get thick and salty.
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