Dorset-Style Tutmaji

Ingredients

In this adaptation, we incorporate local Dorset ingredients and flavors to give the dish a distinct regional twist. Instead of traditional Korean ingredients, we use locally sourced seafood such as crab and mackerel, along with fresh vegetables commonly found in Dorset. Additionally, we enhance the umami flavors by incorporating Dorset seaweed, which adds a unique taste and showcases the coastal influence of the region. We alse have the original recipe for Tutmaji, so you can check it out.

• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• 200g locally sourced crab meat 200g locally sourced crab meat
• 150g locally sourced smoked mackerel, flaked 150g locally sourced smoked mackerel, flaked
• 1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
• 1 cup (150g) bell peppers, thinly sliced 1 cup (150g) bell peppers, thinly sliced
• 1 cup (150g) cucumber, thinly sliced 1 cup (150g) cucumber, thinly sliced
• 1 cup (150g) radishes, thinly sliced 1 cup (150g) radishes, thinly sliced
• 1 cup (150g) Dorset seaweed, soaked and drained 1 cup (150g) Dorset seaweed, soaked and drained
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon Dorset sea salt 1 teaspoon Dorset sea salt
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, Dorset sea salt, and black pepper to make the dressing.
2. 2.
   In a large mixing bowl, combine the cooked rice, crab meat, smoked mackerel, carrots, bell peppers, cucumber, and radishes.
3. 3.
   Pour the dressing over the rice mixture and toss gently to combine.
4. 4.
   Divide the mixture into serving bowls and garnish with soaked Dorset seaweed.
5. 5.
   Serve immediately and enjoy the flavors of Dorset-Style Tutmaji.

Treat your ingredients with care...

• Dorset seaweed — Soak the seaweed in water for about 10 minutes until it softens. Drain well before using in the recipe.

Tips & Tricks

• Feel free to add other locally sourced seafood such as shrimp or lobster to enhance the flavors.
• Adjust the dressing ingredients according to your taste preferences. Add more honey for sweetness or soy sauce for a saltier flavor.
• For a spicier kick, add a dash of Dorset chili flakes or a drizzle of Dorset chili oil.
• Experiment with different vegetables based on seasonal availability in Dorset.
• Serve the Dorset-Style Tutmaji with a side of Dorset apple cider vinegar for a tangy twist.

Serving advice

Serve the Dorset-Style Tutmaji as a main course for lunch or dinner. It can be enjoyed on its own or paired with a side dish or salad for a complete meal.

Presentation advice

To enhance the presentation, arrange the colorful vegetables and seafood on top of the rice in an aesthetically pleasing manner. Sprinkle some additional Dorset seaweed on top for an extra pop of color.