Tuna Rice Bowl

Name: Tuna Rice Bowl
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Maguro (lean tuna, sashimi quality); 4 tbsp Soy sauce; 3 tbsp Mirin; 2 Egg yolks; 1 tbsp Sesame oil; 3 to 4 Shiso leaves; 1 finely chopped, small amount Green onions; 1 Nori seaweed

cookpad.japan @cookpad_jp

This is a variation of a katsudon recipe I uploaded before.

Recipe by Raby

This is a variation of a katsudon recipe I uploaded before.

Recipe by Raby

cookpad.japan @cookpad_jp

This is a variation of a katsudon recipe I uploaded before.

Recipe by Raby

This is a variation of a katsudon recipe I uploaded before.

Recipe by Raby

Saved

Ingredients

2 servings

200 gramsMaguro (lean tuna, sashimi quality)
4 tbspSoy sauce
3 tbspMirin
2Egg yolks
1 tbspSesame oil
3to 4 Shiso leaves
1finely chopped, small amount Green onions
1Nori seaweed

Saved

Steps

1

[Sauce] Put the soy sauce and mirin in a pot, bring to a boil, and turn off the heat. Let cool. Beat the egg yolk well, then add the cooled soy sauce and mirin and the sesame oil a little at a time, mixing well with each addition.
2

Cut the tuna to your desired thickness, then marinate in the marinade from Step 1. Marinate as long as you like. It's still delicious eaten right away.
3

Put the rice in your bowls, then top with Step 2's tuna, the green onions, and julienned shiso leaves. Top with the remaining sauce to taste. Scatter the nori on top and enjoy.
4

If you use small rice bowls, this makes 3 servings. If you are using a regular-sized rice bowl, it makes about 2 servings.