Simmered Tuna on Rice

The flavor of soy sauce and ginger goes really well with rice. Serve it with crisp potherb mustard greens.

Simmered Tuna on Rice
Photographed by Takeshi Noguchi


Recipe by
Yoshihisa Akiyama

Easy

Seafood

Vegetables

Rice & Noodles

540kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 200 g tuna (lean/sashimi)
  • 3 slices ginger (thinly sliced)
  • 1 bunch mizuna (30 g)
  • [Simmering sauce]

    • 5 tbsp sake
    • 5 tbsp water
    • 2 tbsp soy sauce
    • 2 tbsp mirin
    • 1 tbsp sugar
  • Sansho pepper, as needed
  • 2 bowls cooked rice (hot) (400 g)

Directions

1

Cut the tuna into 1.5 cm cubes. Boil a pot of water and blanch the tuna. Drain. Mince the ginger. Cut the potherb mustard greens into 4 cm lengths.

Advice

Parboiling the tuna removes the fishy taste.

2

Combine the [simmering sauce] ingredients in a pot, add the tuna and place over high heat. When it comes to a boil, remove the surface scum and simmer for 2-3 minutes. Add the ginger and simmer for 5 minutes or until most of the liquid has evaporated.

Advice

Add the ginger towards the end to retain the fresh aroma. Mincing it allows it to merge with the tuna.

3

Fill the donburi bowls with rice and cover with potherb mustard greens. Top with the simmered tuna. Sprinkle with sansho pepper, to taste.