Simmered Tuna on Rice
The flavor of soy sauce and ginger goes really well with rice. Serve it with crisp potherb mustard greens.
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 200 g tuna (lean/sashimi)
- 3 slices ginger (thinly sliced)
- 1 bunch mizuna (30 g)
- 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)
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.
Parboiling the tuna removes the fishy taste.
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.
Add the ginger towards the end to retain the fresh aroma. Mincing it allows it to merge with the tuna.
Fill the donburi bowls with rice and cover with potherb mustard greens. Top with the simmered tuna. Sprinkle with sansho pepper, to taste.