Name: Tuna Soboro Vegetable Salad
Cuisine: 和食
Ingredients: 1 can of tuna; Mayonnaise (approx. 1/3 the amount of tuna); 1 egg yolk; Onion, to taste (finely minced); Panko breadcrumbs (approx. half of the total mixture volume); Butter, a small amount; Lettuce, to taste; Tomato, to taste (chopped); Fried vegetables (pumpkin, lotus root, shaved burdock root, etc., or store-bought vegetable chips); Sprouts or microgreens, to taste; French dressing, to taste; Sudachi or other citrus fruit, to taste

About "Tuna Soboro Vegetable Salad"

In this video, 94-year-old Iron Chef of Japanese Cuisine Rokusaburo Michiba creates a unique tuna soboro salad using canned tuna. By mixing tuna with mayonnaise, egg yolk, and panko, and stir-frying it into fine crumbles, he transforms a simple ingredient into a luxurious topping. Combined with various textured vegetables, it delivers a rich, deep flavor reminiscent of "gourmet furikake."

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Tips for Making "Tuna Soboro Vegetable Salad"

Prep
- Soak the onion in water to make it crisp before using. Gently massaging raw vegetables by hand helps them absorb the dressing better and makes them easier to eat.
Heat Control
- When stir-frying in butter, use two or more pairs of chopsticks (4+ chopsticks) and move them rapidly to prevent clumping and achieve a beautifully fine, crumbled texture.
Seasoning
- Aim for mayonnaise to be about 1/3 the volume of the tuna, and panko to be about half of the total mixture. The combination of mayonnaise, egg yolk, and butter concentrates the umami.
Finishing
- After stir-frying, transfer to a paper towel-lined tray to drain excess oil and cool before topping. Squeezing sudachi juice at the end adds a refreshing brightness.

Ingredients for "Tuna Soboro Vegetable Salad"

12 items

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1can of tuna
Mayonnaise(approx. 1/3 the amount of tuna)
1egg yolk
Onion,to taste (finely minced)
Pankobreadcrumbs (approx. half of the total mixture volume)
Butter,a small amount
Lettuce,to taste
Tomato,to taste (chopped)
Friedvegetables (pumpkin, lotus root, shaved burdock root, etc., or store-bought vegetable chips)
Sproutsor microgreens, to taste
Frenchdressing, to taste
Sudachior other citrus fruit, to taste

How to Make "Tuna Soboro Vegetable Salad"

1
Put the canned tuna with its oil into a bowl, and add mayonnaise (about 1/3 the amount of the tuna).
2
Finely mince the onion (which has been soaked in water to make it crisp) and add it to the bowl.
3
Add 1 egg yolk and panko breadcrumbs (about half of the total mixture volume).
4
Mix thoroughly with a whisk.
5
Melt a small amount of butter in a pan and pour in the mixed ingredients.
6
Stir-fry using two or more pairs of chopsticks (4+ chopsticks), moving them rapidly to break up clumps and create a fine, crumbled soboro texture.
7
Once the moisture has evaporated and the mixture becomes dry and crumbly, transfer it to a paper towel-lined tray to cool.
8
Place torn lettuce and sliced onion (soaked in water) into a bowl.
9
Gently massage the vegetables by hand to soften them slightly.
10
Add the chopped tomato and fried vegetables.
11
Add French dressing to the vegetables in the bowl and toss gently.
12
Plate the salad.
13
Top with deep-fried shaved burdock root.
14
Mound a generous amount of the cooled tuna soboro on top.
15
Garnish with sprouts or microgreens for a pop of color.
16
Squeeze sudachi juice over the top to finish.

Detailed Commentary on "Tuna Soboro Vegetable Salad"

* Content organized by topics from the video.

Part 2 of the Iron Chef Tuna Showdown

The 94-year-old Iron Chef of Japanese cuisine, Rokusaburo Michiba, and Italian culinary master Chef Tsutomu Ochiai team up once again to tackle creative dishes using canned tuna. Chef Michiba elegantly writes down his menu with a brush pen: 'Tuna Soboro Vegetable Salad.' Using his signature techniques, he transforms humble canned tuna into a luxurious 'soboro' (savory crumbles) to pair with a mountain of fresh vegetables. Joining Chef Ochiai in the kitchen is Go Ochiai, Managing Director of LA BETTOLA da Ochiai, who watches intently to learn the Iron Chef's techniques up close. A luxurious cooking session featuring giants of Japanese and Italian cuisine begins.

The Golden Ratio for Rich Tuna Soboro

First, we prepare the base for the tuna soboro. Put the canned tuna, including its oil, into a bowl and add mayonnaise—aiming for about one-third of the tuna's volume. Next, add finely minced onion that has been soaked in water to keep it crisp. Drop in one egg yolk and add panko breadcrumbs (about half of the total mixture volume) to bind everything together. Whisk these ingredients thoroughly. Combining tuna with mayonnaise, onion, egg yolk, and panko transforms ordinary canned tuna into a rich, moist, and flavorful mixture.

Pro Chopstick Technique for Perfect Soboro

Next, cook the mixed ingredients to create the crumbled soboro. Melt a small amount of butter in a pan and pour in the tuna mixture. Here, Chef Michiba demonstrates a professional technique: stir-frying with two pairs (four individual) of chopsticks, moving them rapidly. This prevents the mixture from clumping, resulting in beautifully fine, separate crumbles. As the oils from the mayonnaise and the richness of the butter combine, a fragrant aroma reminiscent of carbonara fills the kitchen. Stir-fry thoroughly to evaporate the moisture. Once it becomes dry and crumbly, transfer it to a paper towel-lined tray to drain excess oil and cool.

Michiba's Trick for a Softer Texture

Next, prepare the salad. Tear lettuce into a bowl and add sliced onion that has been soaked in water. Here, Chef Michiba introduces a unique step: gently massaging the vegetables by hand. While crisp raw vegetables are delicious, bruising them slightly softens their texture, allowing the dressing to cling much better and making them easier to eat, especially for seniors. Add chopped tomatoes and deep-fried vegetables like pumpkin or lotus root (store-bought veggie chips work too) to add a delightful crunch.

Creating Layers of Diverse Textures

Now, assemble the dish. Add French dressing to the bowl of vegetables, toss gently, and arrange them on a plate. Top with crispy, deep-fried shaved burdock root. Next, mound a generous portion of the cooled tuna soboro on top, and garnish with vibrant sprouts or microgreens for color. This beautiful Michiba-style salad harmonizes the crispness of raw vegetables, the crunch of fried toppings, and the moist richness of the tuna soboro into a multi-textured masterpiece.

Tasting the Surprising 'Gourmet Furikake'

Squeeze a bit of fresh sudachi juice over the salad, and it's time to taste. Taking a bite, Chef Ochiai was full of praise: 'I've never tasted anything like this. It's tuna, but it has incredible depth.' He describes it as a 'gourmet furikake' or 'luxury soboro' due to the concentrated umami of mayonnaise, egg yolk, and butter. The female assistant was equally amazed, saying, 'You wouldn't even know it's canned tuna unless someone told you. It's so hearty and satisfying that it feels like a main dish.' Chef Michiba smiled warmly, pleased to have successfully transformed a simple ingredient into something entirely new.

About 鉄人の台所

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