Maguro Zuke Don (Marinated Tuna Sashimi Bowl)
Maguro zuke don is a delicious dish made with sashimi-grade tuna soaked in a rich soy-based marinade served over rice. This mouthwatering recipe is simple to make and requires barely any cooking!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 portions cooked Japanese short-grain rice
- 3 tbsp mirin
- 3 tbsp sake
- 3 tbsp Japanese soy sauce (koikuchi shoyu)
- 3 g dried kelp (kombu) ((kombu))
- 150-200 g sashimi-grade tuna ((maguro))
- 1 tsp toasted white sesame seeds
- 2 pasteurized egg yolk (from pasteurized eggs (optional topping))
- perilla leaves (shiso) ((shiso/oba) finely sliced (optional))
- wasabi paste (see how to make your own wasabi paste here)
Instructions
- 1
Pour 3 tbsp mirin and 3 tbsp sake into a small saucepan and bring to a boil over a medium-high heat. Boil for 1 minute and then turn off.
- 2
Add 3 tbsp Japanese soy sauce (koikuchi shoyu) 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.)
- 3
Place 3 g dried kelp (kombu) in the marinade.
- 4
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).
- 5
Cover with the plastic wrap making direct contact with the tuna and marinate in the refrigerator for 30 mins.
- 6
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).
- 7
Enjoy!