Tekka Yukhoe Rice Bowl

Name: Tekka Yukhoe Rice Bowl
Yield: Serves 1 serving
Ingredients: 5 1/3 oz (150 g) lean tuna; 1 1/3 cups (200 g) cooked rice; 1 tablespoon (15 ml) rice vinegar; 2 teaspoons (10 ml) soy sauce; 2 tablespoons (30 ml) mentsuyu (noodle soup base); 2 teaspoons (10 ml) gochujang (Korean chili paste); 1 teaspoon (5 ml) toasted sesame oil; 1 egg yolk; 1 pinch white sesame seeds

マスパペ @cook_40043250

You don't need anything complicated—just whip this up quickly and dig in!
Recipe background: I wanted to eat a tekka don (tuna rice bowl), so I made this.

マスパペ @cook_40043250

You don't need anything complicated—just whip this up quickly and dig in!
Recipe background: I wanted to eat a tekka don (tuna rice bowl), so I made this.

Saved

Ingredients

Serves 1 serving

5 1/3 oz (150 g)lean tuna
1 1/3 cups (200 g)cooked rice
1 tablespoon (15 ml)rice vinegar
Sauce
2 teaspoons (10 ml)soy sauce
2 tablespoons (30 ml)mentsuyu (noodle soup base)
2 teaspoons (10 ml)gochujang (Korean chili paste)
1 teaspoon (5 ml)toasted sesame oil
1egg yolk
1 pinchwhite sesame seeds

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Steps

1

Cut one-third of the tuna into small pieces for yukhoe (Korean-style tartare), and slice the rest thinly. Mix the rice with the vinegar to make sushi rice and place it in a bowl.
2

Mix all the sauce ingredients marked with ★. Dip each slice of tuna into the sauce, then arrange them on the rice, leaving the center open.
3

Place the yukhoe (chopped tuna) in the center of the bowl and drizzle with the remaining sauce.
4

Top the yukhoe with the egg yolk and sprinkle with white sesame seeds to finish.