Marinated Fresh Tuna Over Rice is also known as Maguro Zukedon in Japanese. Maguro means Tuna and Zuke came from “tsukeru = pickle or soak”. You put tuna in sauce which is made from soy sauce, mirin (sweet rice wine) and sake. .It’s easy to make, healthy and tastes great!

Cooking Information

Difficulty: Easy
Time: 10 minutes
Number of servings: 1

Ingredients

80~100g Fresh Tuna, Sashimi-grade (2.8~3.5 oz)
1 tbsp Soy Sauce
1 tbsp Mirin or 1 tbsp Sake+1 tsp Sugar
1 tbsp Dashi Stock or 1 tbsp Water+2 pinches of Dashi Powder
½ tsp Sesame Oil
80g Yamaimo – Japanese Mountain Yam (2.8 oz)
8g Kaiware Radish Sprouts or substitute: Garden Cress (0.3 oz)
2 tbsp Spring Onion Leaves, Chopped
Toasted Nori Seaweed
Toasted White Sesame Seeds
Wasabi
160g Steamed Rice (5.6 oz)

Directions

1. Heat soy sauce, mirin, Dashi stock to a boil.
2. Chill marinate and mix in sesame oil.
3. Slice tuna into quarter-inch thick and dry it with paper towel.
4. Submerge tuna into marinated sauce for 10 minutes.
5. Dissolve wasabi into sauce according to taste.
6. Drench slightly-cooled steamed rice with sauce.
7. Grate yam and place over rice.
8. Top it with Garden Cress, Tuna, Spring-onion, Seaweed and Sesame Seed.

Tips

1. This dish is best served immediately as fresh tuna spoils quickly.
2. Avocado is a great combination with this dish as an additional topping.
3. Tuna can be substituted with sashimi-graded fresh salmon, bonito and sea bream.

Video

[youtube url=http://www.youtube.com/watch?v=3KAg0S3jXfQ]