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I’ve been a loyal reader to Bizarre Foods for a long time. I was a member for years, the first two years when I was living in Japan, and now I’ve come to love this place for both local and international food. When I opened my own restaurant two years ago, it was a huge shock for me to see my beloved recipes in plain language on the menu. I’ve been to several of their many markets and the store is just a fantastic place, with a huge variety of items and a great selection from home cooked meals and produce to specialty dishes. They also do catering for weddings, but they tend to be a bit of a hassle for us – and sometimes not the freshest to eat. However! With their selection at many of their stores and the convenience of their mobile site, I think their menu is just the thing to make me a loyal readers to this blog again. I have made two very simple recipes in my recipe box for two different dishes since my last post – these are one of them.
Tuna in Mushroom Curry Ingredients 5 to 4 pounds boneless, skinless tuna (about 6 pounds) 1/2 pound white button mushrooms 1 large onions (chopped) 1/2 tablespoon minced fresh ginger 1 tablespoon minced fresh garlic 1/2 teaspoon salt 1 cup beef stock (or vegetable broth) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 tablespoon sesame seeds 2 tablespoons vegetable oil Directions – Make the curry Ingredients – Combine the boneless, skinless tuna, garlic, ginger,, and onions in a pot and place over medium-high heat. Cook the ingredients until softened and translucent, until the mixture looks like a rich tomato sauce. Reduce the heat. Add the stock
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