Soy-Marinated Tuna Rice Bowl (Maguro no zuke Donburi)

Name: Soy-Marinated Tuna Rice Bowl (Maguro no zuke Donburi)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 (3-oz.) pieces sashimi-grade yellowfin or bluefin tuna; 1 ⁄ 4 cup soy sauce; 2 tbsp. sake; 2 tsp. mirin; 4 cups cooked sushi rice; Thinly sliced pickled ginger, for garnish; Finely chopped nori (seaweed), for garnish (optional); Thinly sliced shiso leaves, for garnish (optional); Thinly sliced cooked omelette, for garnish (optional); Wasabi paste, for serving

Serves
serves 4

TODD COLEMAN

This Japanese preparation showcases the rich flavor of tuna, a fish traded in abundance at Tsukiji wholesale seafood market.

Ingredients

4 (3-oz.) pieces sashimi-grade yellowfin or bluefin tuna
¹⁄₄ cup soy sauce
2 tbsp. sake
2 tsp. mirin
4 cups cooked sushi rice
Thinly sliced pickled ginger, for garnish
Finely chopped nori (seaweed), for garnish (optional)
Thinly sliced shiso leaves, for garnish (optional)
Thinly sliced cooked omelette, for garnish (optional)
Wasabi paste, for serving

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Instructions

Step 1

Bring a 4-qt. saucepan of water to a boil. Working with 1 piece of tuna at a time, submerge tuna in water for 5 seconds. Using a slotted spoon, immediately transfer tuna to a bowl of ice water and chill for 10 seconds. Remove and pat dry. Repeat with remaining tuna. Place tuna in a plastic bag; add soy sauce, sake, and mirin. Seal; let tuna marinate, turning once, at room temperature for 30 minutes.

Step 2

To serve, remove tuna from the bag, reserving marinade, and cut each piece into 6 slices. Place 1 cup rice onto 4 serving bowls; top each serving with 6 slices of tuna. Garnish with ginger, nori, shiso, and thinly sliced omelette. Drizzle with reserved marinade; serve with wasabi.

Bring a 4-qt. saucepan of water to a boil. Working with 1 piece of tuna at a time, submerge tuna in water for 5 seconds. Using a slotted spoon, immediately transfer tuna to a bowl of ice water and chill for 10 seconds. Remove and pat dry. Repeat with remaining tuna. Place tuna in a plastic bag; add soy sauce, sake, and mirin. Seal; let tuna marinate, turning once, at room temperature for 30 minutes.
To serve, remove tuna from the bag, reserving marinade, and cut each piece into 6 slices. Place 1 cup rice onto 4 serving bowls; top each serving with 6 slices of tuna. Garnish with ginger, nori, shiso, and thinly sliced omelette. Drizzle with reserved marinade; serve with wasabi.