Zuke-Maguro(tuna) donburi (bowl)

Name: Zuke-Maguro(tuna) donburi (bowl)
Yield: 2 servings
Cuisine: British
Ingredients: 2 slices fresh tuna, 1 ~ 1.5 cm thick; 3 tbsp sake or cider; 4 tbsp soy souce; 1 tbsp mirin or honey and sugar, if you like sweet one; 2-3 tbsp water; some more water, if the sauce is getting too thick during cooking

Masuyo Newman @masuyonewman

Pensford UK

If you got very very fresh tuna, why not to make it. Soooo delicious!

Masuyo Newman @masuyonewman

Pensford UK

If you got very very fresh tuna, why not to make it. Soooo delicious!

Saved

Ingredients

2 servings

2 slicesfresh tuna, 1 ~ 1.5 cm thick
3 tbspsake or cider
4 tbspsoy souce
1 tbspmirin or honey and sugar, if you like sweet one
2-3 tbspwater
some more water, if the sauce is getting too thick during cooking

Saved

Steps

1

Buy very very fresh tuna at a trusted fishmonger or superstore counter. Ask staff when the fish came to the store. If 3 days passed, I wouldn't buy them. Not recommend the packed fish neither.
2

Option. If you are interested in this method, which the professional sushi chefs do in Japan, just have a try. Pour the boiling water on tuna then put them into the iced water. Dry them with kitchen paper. This is a kind of cooking method not using any heat for safely eating the raw fish.
3

Mix sake or cider, soy source and mirin or honey together. Sugar, if you like. Bring to the boil. Cool them. You can change your ratio, depending on your taste.
4

Soak/marinate the tuna (2 and 3) in the mixed sauce for 10 to 15 minutes.
5

Make a sheet of egg (1 egg, 1 tbsp sugar, 1/2 salt and 1 tsp water+starch) and shred it. Shred the cabbage. You can use any vegetable.
6

Place the cabbage and egg on top of some cooked rice in the bowl. Then decorate the marinated Zuke-Tuna on top. Pour the sauce.
7

However, if you are not happy eating raw fish, of course you can cook your tuna well and marinate them.