Maguro Zuke Don (Marinated Tuna Sashimi Bowl)
https://sudachirecipes.comMaguro zuke don is a delicious rice bowl dish made with fresh raw tuna soaked in a rich soy-based marinade. Not only is it mouthwatering, but it's extremely simple to make and requires barely any cooking!
Ingredients
- 2 portions cooked Japanese short-grain rice see how to cook Japanese rice here
- 50 ml mirin
- 50 ml sake
- 50 ml soy sauce
- 3 g dried kelp (kombu) (kombu)
- 150-200 g sashimi-grade tuna (maguro)
- 1 tsp sesame seeds
- 2 pasteurized egg yolk from pasteurized eggs (optional topping)
- perilla (shiso) leaves (shiso/oba) finely sliced (optional)
- wasabi paste see how to make your own wasabi paste here
Instructions
- Pour 50 ml mirin and 50 ml sake into a small saucepan and bring to a boil over a medium-high heat. Boil for 1 minute and then turn off.
- Add 50 ml soy sauce and swirl around. Transfer to a wide container and allow to cool to room temperature. (You can speed up the process by resting the container of the marinade over a bowl of ice or cold water.)
- Place 3 g dried kelp (kombu) in the marinade.
- Once the marinade is cool to the touch, dip 150-200 g sashimi-grade tuna pieces to coat both sides and then lay them flat (try and keep it to 1 layer).
- Cover with the plastic wrap making direct contact with the tuna and marinate in the refrigerator for 30 mins.
- Once 30 mins have passed, dish up the rice and arrange the marinated tuna pieces on top. Pour ½ tbsp of the leftover marinade over each bowl and garnish with sesame seeds, an egg yolk, shredded perilla leaves and a blob of wasabi (optional).
- Enjoy!
Notes
If you marinate the tuna for longer than the suggested time, the taste will be stronger and the color will be darker.
If you don't have a rice cooker, I recommend soaking your rice 30 mins before starting the recipe and then cooking it while the tuna is marinating. You can learn how to cook Japanese style rice for donburi on my post here.