I wanted a hearty meal of sweet and savory sardines with rice.This could quite possibly replace the standard eel rice bowl?!Once you put the ingredients in the pan, quickly turn off the heat. If you don't, they'll burn.There shouldn't be a lot of sauce left, so the nori acts as a divider between the toppings and the flavor plain rice. Shredded nori is pretty convenient! Definitely try out this way of eating it. For 2 servings. Recipe by Pakumin

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.

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

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

I make this when I'm too busy to go shopping and have no time. My family calls it "lazy" but everyone still loves it!Add some mitsuba or green onions on top to taste. It will become pretty and taste good too. For about 3 servings. Recipe by Dorayuuku

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 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 love regular maguro don (tuna rice bowl), but I wanted to come up with a Korean flavored sauce with some punch. After combining various ingredients I came up with this version.You can use flavored nori, plain toasted nori, or whatever you like instead of the Korean nori seaweed.If you are wary of eating garlic because of its after effect the next day, you can omit it for a lighter flavor. Recipe by Sumako

This was a modified recipe for steak I wanted to try. I also made Korean Style Cucumber Salad to go with it, and it was awesome together, recipe for that is here also. (Korean Style Cucumber Salad https://cookpad.wasmer.app/us/recipes/4637052-korean-style-cucumber-salad )So this kinda-sorta is a teriyaki take off. Not as sweet, but works really nicely. Not Spicy as you can tell from the ingredients list. It actually is made pretty quickly. I used a flat iron steak here, but NY strip, sirloin, skirt, all work.

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

You can use 1 1/2 tbsp of white wine and 1 tsp of sugar instead of mirin, but mirin is much better!

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