Marinated Tuna Don

Name: Marinated Tuna Don
Yield: 2 servings
Cuisine: American
Ingredients: 360 ml Hot cooked rice; 150 grams Tuna (sashimi grade); 10 Shiso leaves; 1 Chopped scallions; 2 tbsp Usukuchi soy sauce; 2 tbsp Sake; 1 tbsp Mirin; 1 tsp Ginger; 1 tsp Wasabi

cookpad.japan @cookpad_jp

After many experiments, I settled on this recipe. If you like scallions or shiso leaves, this is your recipe!

I prefer not to use nori seaweed for garnishing. Reserve some of the sauce and scallions and sprinkle on top! Recipe by konmi

After many experiments, I settled on this recipe. If you like scallions or shiso leaves, this is your recipe!

I prefer not to use nori seaweed for garnishing. Reserve some of the sauce and scallions and sprinkle on top! Recipe by konmi

cookpad.japan @cookpad_jp

After many experiments, I settled on this recipe. If you like scallions or shiso leaves, this is your recipe!

I prefer not to use nori seaweed for garnishing. Reserve some of the sauce and scallions and sprinkle on top! Recipe by konmi

After many experiments, I settled on this recipe. If you like scallions or shiso leaves, this is your recipe!

I prefer not to use nori seaweed for garnishing. Reserve some of the sauce and scallions and sprinkle on top! Recipe by konmi

Saved

Ingredients

2 servings

360 mlHot cooked rice
150 gramsTuna (sashimi grade)
10Shiso leaves
1Chopped scallions
Sauce
2 tbspUsukuchi soy sauce
2 tbspSake
1 tbspMirin
1 tspGinger
1 tspWasabi

Saved

Steps

1

If the tuna is already cut into slices or in chunks, use as is. If using a slab, thinly slice into 5 mm. Combine the sauce ingredients in a container, and place the sliced tuna. Leave in the fridge for about 2 hours.
2

Put hot rice in a bowl. Place 5 leaves of washed and pat-dried shiso, and marinated tuna on top. Garnish with the chopped scallions and drizzle the sauce over.