Maguro no Zuke-don (Marinated Tuna on Rice)
A super easy meal with sashimi quality tuna is one of my favourites. No cooking is required. Just marinate tuna slices and place them on the cooked rice, topped with garnish. I always wonder how such a simple dish can be so tasty. If you add a salad and a miso soup, you have a perfect meal in no time.Prep Time includes 15 minutes of marinating time. So, the actual time you spend on this dish is about 10 minutes.
- Prep time
- 25 min
- Cook time
- 1 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g (10.6oz) sashimi tuna ((note 1))
- 2 bowls of cooked rice, about one cup of rice each ((note 2))
- 2 tbsp sake
- 1 tbsp mirin
- 3 tbsp soy sauce
- ½ sheet of yakinori ((roasted seaweed), cut into 3cm (1¼") long thin strips)
- 1 tsp white sesame seeds
- 2 tbsp shallots ((scallions) finely chopped)
- Wasabi ((Japanese horseradish, optional))
Instructions
- 1
If sashimi tuna is not sliced, slice it to 7mm (¼") thick. You can find how to slice sashimi in my post, Sashimi (Sliced Raw Fish).
- 2
Add sake and mirin to a pot and bring it to a boil. Boil for 10 seconds or so to let the alcohol evaporate.
- 3
Turn the heat off, add soy sauce and let the marinade cool down to room temperature. Add a few drops of sesame oil if using.
- 4
Add sliced tuna to the pot and marinate for about 10-15 minutes.
- 5
Take a tablespoon of marinade and scatter over the rice in a bowl.
- 6
Scatter half of the yakinori strips over the rice in a bowl, then cover the surface of the rice and yakinori with half of the marinated tuna pieces (note 3).
- 7
Sprinkle half of sesame seeds and shallots over the tuna with a small amount of wasabi paste in the centre if using.
- 8
Repeat steps 5 – 7 for the second bowl.
- 9
Serve immediately.