Tekka don: el mejor bol japonés de atún

Ingredientes

• 200 g sushi grade tuna
• 2 1/2 tablespoons soy sauce
• 1 teaspoon sake
• 2 teaspoons mirin
• 1/2 teaspoon dashi powder
• 1 1/2 teaspoon sesame oil
• 2 cups freshly cooked, slightly warm or room temperature, Japanese short grain rice
• 1 sheet nori (about 4g), shredded
• 1 tablespoon chopped green onions
• 4 shiso leaves, shredded
• Sesame seeds, to sprinkle on top

Preparación

1. 1

   Prepare the fish: Slice the tuna into ¼-inch to ½-inch thick strips, or into bite size pieces.

2. 2

   Marinate: Mix the soy sauce, sake, mirin, dashi powder, and sesame oil in a bowl. Add the sliced tuna and gently toss to coat each piece. Let sit for 30 minutes.

3. 3

   Assemble: Divide the rice among 2 bowls and top with shredded nori. Add the tuna, scallions, and shiso leaves, and sprinkle a few sesame seeds on top.

4. 4

   Serve: Pour the leftover marinade among the two bowls and serve immediately.