Negitoro Don with Amazing Sauce

Negitoro Don with Amazing Sauce

From now on, this is the only sauce I'll be using... (o^-^o)

Ingredients: 2 servings

Chopped fatty tuna (toro)
150-200 g (or as much as you like)
Cooked rice, freshly made of course
as much as you like!
Green onion or scallion
4 stalks
Nori seaweed
to taste
to taste
☆Soy sauce
50 ml
☆ Mirin
2 tablespoons
☆ Bonito flakes
1 handful
☆ Egg yolk


1. Make the sauce. Combine the soy sauce, mirin and bonito flakes in a pan over low heat. Use plenty of bonito flakes.
2. It'll start simmering right away. Let it simmer for a bit, then take off the heat and let cool. When it's cooled, strain off the bonito flakes. This is what makes Tosa-style soy sauce.
3. Beat the egg yolk in a bowl, and add the Tosa soy sauce from Step 2 little by little. The sauce is done!
4. Serve the chopped fatty tuna (toro) on a plate. Finely chop the green onion, and snip the nori seaweed finely with kitchen scissors.
5. Mix everything together just before eating. Make a mound of rice in a bowl, then top with the minced tuna and green onion, drizzle on some of the sauce and top with the nori seaweed. Add wasabi to the sauce if you prefer.

Story Behind this Recipe

The sauce my mother tops on her negitoro don is delicious, so I asked her to teach it to me. I adjusted the amounts a little bit.