This Japanese preparation showcases the rich flavor of tuna, a fish traded in abundance at Tsukiji wholesale seafood market.
Soy-Marinated Tuna Rice Bowl (Maguro no zuke Donburi)
This authentic Japanese preparation highlights the rich flavor of raw tuna; with traditional garnishes of thinly sliced nori and omelette.
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
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.