HOW TO MAKE ★DUKE-DON★MARINATED TUNA RICE-BOWL (EP202)

HOW TO MAKE ★DUKE-DON★MARINATED TUNA RICE-BOWL (EP202)

About this recipe

Today I want to share with you, Duke-don, marinated tuna rice bowl.

It’s a super easy recipe with no cooking involved, perfect for hot summer day.

I love cooking, but sometimes I don’t feel like cooking after the long day.

This is super easy, ready in no time and delicious!

If you can access to sashimi grade tuna, definitely give it a try.

I’ll show you 2 types of finishing today, and hope you like it!

About knife

As you might already knew that I don’t have sashimi knife, because I can’t handle it and needs special care that I don’t want.

But my knife is really sharp, to make a clean cut.

I strongly recommend sharpening your knife before slice.

Duke Don (Marinated Tuna Rice Bowl)

No cook involved!
Prep Time 20 mins
Rice cooking 30 mins
Course Main Course
Cuisine Japanese
Servings 2 servings

Equipment

  • rice cooker or pot
  • bowl

Ingredients
  

Soy Sauce Rice

  • 2 cups rice ※Japanese rice cup is 180 ml
  • 2 cups −2tbs water
  • 1 tbs soy sauce
  • 1 tbs Mirin
  • 1 piece Kombu

Marinade

  • 2 tbs soy sauce
  • 2 tbs Mirin

Other ingredients

  • 200 g Sashimi grade flesh tuna
  • Nori seaweed
  • saseme seeds

with avocado

  • ½ avocado
  • 2 ts Sushi vinegar

Instructions
 

Soy Sauce Rice

  • Rinse your rice then put it in a rice cooker bowl, add in a piece of Kombu kelp, 1 tablespoon of soy sauce and mirin.
    Give it a nice stir, and cook in a rice cooker on a normal mode.

Marinade

  • Put your say sauce and mirin in a heat-proof bowl, cook in a microwave until bubbling for 1 minute on 600w.
    Put a couple of slices of ginger, to give it refreshing aroma.
    Chill on an ice bath.

Assemble

  • Slice tuna diagonally, like shaving. 
    It's going to season well and easy to eat. 
  • Marinate tuna in chilled marinade for a while. It doesn't have to be long, because the longer you marinate, the more moisture draws out.
    A couple of minutes is enough.
  • Take out kombu kelp and transfer as much rice as you want.
    200~250g for young people who's daily activity is high. Adjust the amount to your age and daily activity.
  • Line tuna on top of each other, and crack Onsen Tamago on top. 
    Top with crumbled nori seaweed and sesame seeds, if you wanted to.
    Drizzle the just a little bit of marinade to season.

With avocado

  • I would like to eat with avocado, because it tastes so good!
    Cut your tuna into dice, and dice avocado as well.
  • Drizzle a little bit of my homemade sushi vinegar to your rice.
    It's that easy if you want to make sushi in an individual bowl. My son wants his rice normal, but I want it vinegary. 
    Toss in the prepared ingredients in the marinade, and spoon it onto your rice.
    Top with Onsen Tamago, Nori and sesame seeds.
Keyword duke don, japanese cooking, japanese recipe, maguro, rice bowl, tuna
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