Pouco presente nos lares brasileiros, mas onipresente nos restaurantes japoneses, o atum \u00e9 um peixe muito f\u00e1cil de preparar. O chef Adair Jos\u00e9 da Silva, do restaurante Kanpai, em BH, divide uma receita que n\u00e3o d\u00e1 trabalho e impressiona os convidados! Um prato saud\u00e1vel, delicioso e uma \u00f3tima pedida para a Semana Santa!<\/p>\n
![\"\"](\"https:\/\/www.pqn.com.br\/portal\/wp-content\/uploads\/2023\/03\/Atum.jpg\")
Victor Schwaner<\/p><\/div>\n
Molho:<\/strong>
\n1\/2 litro de shoyu
\n2 a 3 dentes de alho triturado.
\n200 gramas de gengibre ralado.
\n100 ml de azeite.
\n1\/4 de cebola roxa cortada
\nBata tudo no liquidificador e reserve em uma molheira<\/p>\nModo de preparo:<\/strong>
\n– Sele no ma\u00e7arico (ou em uma frigideira) 120 gramas de atum depois corte eles em tiras de sashimi
\n– Disponha as fatias do sashimi em uma vasilha um pouco mais funda para que voc\u00ea possa despejar o molho
\n– Despeje o molho a gosto (o suficiente para regar todas as pe\u00e7as) e finalize com o tempero furikaki a gosto<\/p>\n","protected":false},"excerpt":{"rendered":" […]<\/p>\n","protected":false},"author":4,"featured_media":10173,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[97],"tags":[12129,48,12128,238,12130],"yoast_head":"\n
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