Tuesday, February 22, 2011

Japanese recipe: Maguro donburi (Sushi tuna bowl)

My favorite sushi fish are salmon, octopus, and urchin.
Even though red tuna(maguro) is popular among many people, I usually don't pick one to eat.
For me, the red part of maguro has a bland taste.

However, I love maguro donburi(Seasoned sushi tuna bowl).
Since the tuna is marinated in a mixture of soy sauce and mirin for a while before eating, the tuna becomes more flavorful and it goes very well with rice.

When I make this donburi, I usually buy the end cut of maguro sashimi. The quality of fish is same,however, it's a lot cheaper. Since it's usually already cut in 1 bite-sizes, all you do is marinate and serve with a bowl of rice. Easy and cheap sushi dinner at home!

Japanese recipe: Maguro donburi (Sushi tuna bowl)

*2 servings

  • 0.3lb tuna(sashimi)(150g)
  • 6 boiled large shrimp
  • 2 bowls of rice(about 2/3lb(300g) for 2)
  • 2 teaspoons sushi vinegar
  • chopped green onions
  • Wasabi(Japanese horse radish)
 +Marinate sauce+
  • 2 tablespoons Soysauce
  • 1 tablespoon Mirin(sweet rice wine)
  • 1/4 teaspoon konbu dashi powder or dashinomoto
  • 2 tablespoons water
  1. Cut tuna in 1 bite sizes. Chop green onions.
  2. Boil shrimp, peel shell, and chill.
  3. Combine all the marinate sauce ingredients and marinate tuna for 30mins or more.
  4. Pour sushi vinegar over the rice and mix.
  5. In a bowl, add rice,place marinated tuna and boiled shrimp, and garnish with green onions and wasabi. Pour preferable amount of marinate sauce(step3)over it or normal soy sauce.

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