Ingredients: one piece of ultra-low temperature chilled tuna, appropriate amount of Japanese soy sauce, appropriate amount of horseradish.

Practice: ?

1, minus 60 degrees ultra-low temperature tuna a piece, cut open the outer packaging, thawed at room temperature, thawed until until you can cut thick slices. Rinse the whole tuna under running water. Blot the water with kitchen paper and make sure to rinse the water carefully.

2. Cut the fish tendon into sections, and be sure to cut thick slices, about 0.6cm thick, for a chewy texture.

3, tuna thawed to be able to cut the time to move, cut thick slices, plate, this time the tuna slices with ice stubble feeling. Sit and wait, waiting for thawing.

4, thawed to the surface of the tuna out of a layer of oil, at this time found that the color of the tuna is the most colorful, with horseradish, eat, melt in the mouth tender.