Tekka Don Recipe

Method4 steps · about 20 min

1. 1

   Step 1: In a small pot, mix 2 tablespoons each soy sauce, sake (2 Tbsp) and mirin (2 Tbsp). Bring just to a boil, then remove from the heat immediately and let the sauce cool to room temperature. If you want extra sauce over the rice, set aside a little of this cooled sauce before it touches the fish.

   Uses 2 Tbsp soy sauce · 2 Tbsp Sake · 2 Tbsp Mirin

2. 2

   Step 2: Using clean utensils, cut the ½ lb tuna suitable for eating raw into roughly ½-inch (1–1.25 cm) thick sashimi slices, or use the ready-sliced tuna. Keep the fish chilled until the sauce has cooled.

   Uses 1/2 lb sliced tuna, Sashimi grade

   
3. 3

   Step 3: Put all the prepared tuna slices in the cooled soy-sake-mirin sauce, keeping any reserved clean serving sauce separate. Marinate in the refrigerator for 10–15 minutes; this remains a raw-tuna dish.

   Chilled tuna marinade · 15 minUses Prepared raw tuna slices · Cooled marinade remaining after any optional clean sauce is reserved

   
4. 4

   Step 4: Divide the ready-cooked steamed rice between 2 bowls. Lift the marinated tuna from its sauce and arrange over the rice. Finish with sesame seeds, wasabi and thinly cut roasted nori to taste. Add a little of the clean sauce reserved before marinating, if desired, and serve promptly.

   Uses Prepared cooked steamed rice, enough for 2 bowls · Chilled marinated raw tuna · sesame seeds · Wasabi · Nori roasted Seaweed (thinly cut) · Optional sauce reserved before touching raw fish; amount unspecified