Cooking diary of Hokkai staff: Yukhoe of Honmaguro Nakaochi (mixed bits of Blue Fin Tuna)


We introduce simple recipes made by Hokkai staff using our fish products! This time Naomi is cooking. I tried this time to make yukhoe with our Honmaguro Nakaochi.

It would be easiest if you have gochujang, but it's hard to find in the Netherlands... So, based on the advice of head chef Otawara, I tried making it by using Sriracha Sauce and Hokkai Kioke Miso. Since I have small children, I kept the spiciness fairly low, but if you like spicy food, you can double or triple the amount of Sriracha sauce!
If you can't get gochujang or sriracha sauce, there are even more ways to substitute gochujang, such as miso + soy sauce + sugar + bean sauce (or chili pepper). In that case, please taste and adjust accordingly.

Nakaochi Yukhoe also goes very well on top of hot rice. That makes it into a Yukhoe-Don♪ (That's how I had it this time.)
If you add salmonella-free raw egg on top of that, you can enjoy the melty Yukhoe-Don even more!



Preparation time

20 minutes


  • 1 pack of Honmaguro Nakaochi (mixed bits of Blue Fin Tuna)
  • 1 tablespoon (15 g) Hokkai Kioke Miso
  • 1 teaspoon (5 g) Sriracha sauce
  • 1.5 teaspoon (8 ml) Hokkai Soy Sauce
  • 1.5 tablespoon (23 ml) mirin (cooking ricewine)
  • 1.5 tablespoon (23 ml) sesame oil
  • Some ground sesame seeds
  • Some Japanese leek (naganegi)


  1. Put all the seasonings except the tuna into a bowl and mix.
  2. Cut the tuna into easy-to-eat pieces, about 2cm square. Add the tuna into the bowl and mix.
  3. Put into a small bowl and put the ground sesame seeds and Japanese leek on top.
Chef Kuni
Even if you don't have gochujang, you can mix miso and sriracha sauce to create an original sauce with a mellow yet slightly spicy kick!
Sriracha sauce has a strong garlic flavor, is not too spicy, has a good balance of sweet and sour, and can be used with anything. It's great when you want a slightly spicy accent to chicken dishes, pork dishes, Yakiniku, noodles, tomato pasta, etc.
At my house, we use Sriracha sauce with pork belly to make samgyeopsal!
    Your cart is emptyReturn to Shop