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Maguro Zuke Don (Marinated Tuna Sashimi Bowl)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 2 portions
Course: Main Course , Lunch , Dinner
Cuisine: Japanese

Ingredients

  • 2 portions cooked Japanese short-grain rice see how to cook Japanese rice here
  • 3 tbsp mirin
  • 3 tbsp sake
  • 3 tbsp soy sauce
  • 3 g dried kelp (kombu) (kombu)
  • 150-200 g sashimi-grade tuna (maguro)
  • 1 tsp sesame seeds
  • 2 pasteurized egg yolk from pasteurized eggs (optional topping)
  • perilla (shiso) leaves (shiso/oba) finely sliced (optional)
  • Wasabi paste see how to make your own wasabi paste here

Instructions

    Cup of Yum
  1. Pour 3 tbsp mirin and 3 tbsp sake into a small saucepan and bring to a boil over a medium-high heat. Boil for 1 minute and then turn off.
  2. Add 3 tbsp soy sauce and swirl around. Transfer to a wide container and allow to cool to room temperature. (You can speed up the process by resting the container of the marinade over a bowl of ice or cold water.)
  3. Place 3 g dried kelp (kombu) in the marinade.
  4. Once the marinade is cool to the touch, dip 150-200 g sashimi-grade tuna pieces to coat both sides and then lay them flat (try and keep it to 1 layer).
  5. Cover with the plastic wrap making direct contact with the tuna and marinate in the refrigerator for 30 mins.
  6. Once 30 mins have passed, dish up the rice and arrange the marinated tuna pieces on top. Pour ½ tbsp of the leftover marinade over each bowl and garnish with sesame seeds, an egg yolk, shredded perilla leaves and a blob of wasabi (optional).
  7. Enjoy!

Notes

  • If you marinate the tuna for longer than the suggested time, the taste will be stronger and the color will be darker.
  • If you don't have a rice cooker, I recommend soaking your rice 30 mins before starting the recipe and then cooking it while the tuna is marinating. You can learn how to cook Japanese style rice for donburi on my post here.