I made it to go with shirasu.Once you memorize the marinade instructions, you can quickly make this whenever.3 parts soy sauce : 2 parts mirin : 1 part sake is a great marinade for tuna. Recipe by Eiyoushino recipe.

I like grated yamaimo and marinated tuna over rice.This is the dish I make when I'm able to obtain cheap lean tuna.There's vinegar in the marinade, so you don't have to make sushi rice. It's easy and quick to prepare.The tuna is best when it's not over-marinated. When serving to children, cut the tuna into small pieces and serve without wasabi.Your hands are going to itch if you wash off the yamaimo with hot water, so use cold water. Recipe by mama shop

This is frequent family favorite.This is also delicious with grated yamaimo yam on top.※If you bring the sake and mirin to a boil first, the final dish will be more flavorful.※I changed the quantity of soy sauce and mirin a little from my original recipe.●You can add wasabi to the marinade too. Recipe by Yuuyuu0221

My children just love this and eat it up, so I decided to upload the recipe.There is no garlic or vinegar in the bonito marinade, so it's easy for children to eat too. For 4 servings. Recipe by Kyoku

I was making a cooked soy sauce mixture with a combination of ingredients that I liked, and decided to try marinating some tuna in it.The cooked soy sauce mixture is mild and more rounded than if you used regular soy sauce or sashimi soy sauce. If you marinate the tuna for too long, the meat will harden, so pay attention. If you have to leave it in the marinade for a long time, wrap the tuna block in paper towels beforehand. When serving, put the grated nagaimo on top of the hot rice first so that the heat from the rice won't cook the tuna. Recipe by nin

I didn't like the dipping sauces shown in cooking books because they were too thick and salty. So I made the sauce a little sweet for my children.The key is to evaporate the alcohol completely. It is kind of dangerous but I tilt the pot a little to set fire to the alcohol. (Be careful as it flares up). Recipe by Nao mama

I chopped up the remaining nagaimo that I had finished grating and loved the two different textures.Adjust the amount and ratio of grated and minced yamaimo as you like. Recipe by Pukuttopukumaru

I have always made tekka-don (fresh tuna rice bowl) with wasabi soy sauce, so this time I changed things around a little bit. I only had some doubanjiang spicy bean sauce on hand, so I tried using that.If you don't like the oiliness of the sesame oil, drain it off lightly before spooning the topping onto rice. Recipe by Kei's

I love cafe-restaurant style fresh tuna and avocado rice bowl, but I don't like the mayonnaise that usually comes with it, so I re-arranged it with the Asian-style flavors I love.The rice shouldn't be too hot (since the sashimi will get warm). I use sashimi-grade tuna offcuts. Cut the avocado up in any way you like (cubed is nice). The dipping sauce can just be poured over the rice if you prefer. For 1 serving. Recipe by Mawaru7

My friend taught me this recipe while I was living in Hokkaido.Peeling off the thin skins is a bit difficult, but if you do it while soaking in warm water, it will come off nicely.The photos show doubled the amount of ingredients. Recipe by Yuuyuu0221.

The sauce that was served on a raw tuna bowl at a local restaurant in Tsuruhashi called Maguro Shokudo was so delicious, I thought it would work well with tofu too.This recipe yields makes enough two normal rice bowls. If you make a large portion in a donburi bowl, it'll be 1 serving. Adjust the amount of gochujang to your taste. For 2 servings. Recipe by Raby

I made this with people who want to improve their skin and/or diet in mind. I used foods that contain Vitamin B2 to combat spots and dry skin, and Vitamin B6 to help prevent the accumulation of fat.This macrobiotic recipe uses multi-grain rice, low-calorie tuna, and avocado and natto, both which are supposedly great for your skin and hair. Recipe by Hikarix