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!
Time: 10 minutes
Number of servings: 1
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
160g Steamed Rice (5.6 oz)
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.
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.
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