Age­ing meat and fish con­cen­trates nat­u­ral flavours and ten­derises the flesh.

Crave - - FEATURE -


Max Levy, chef-owner of iza­kaya and omakase restau­rant Okra


Dry-aged baby tuna


Rinse the fish with salt and water, re­move the guts and cut the flesh into pieces. Place the pieces into a re­frig­er­a­tor to dry-age for four to five days, check­ing daily for spoilage and to ob­serve the age­ing process. Serve deep-fried with home­made pick­les.

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