by

My Go-to Negitoro Don

My Go-to Negitoro Don

Negitoro rice bowls are quick and easy, but with just a little effort, you can make it even more tasty.

Ingredients: 1 serving

Tuna
as much as you like
Shredded nori seaweed
to taste
Green onions or scallions
to taste
Shiso leaves
2
Plain cooked rice
as much as you like
For the sauce:
○ Dashi soy sauce
2 tablespoons
○ Mirin
1 tablespoon
○ Sake
1 tablespoon
Raw egg yolk
1

Steps

1. Mix the ○ ingredients together and bring to a boil to evaporate the alcohol. Let cool.
2. While the sauce cools, mince the tuna. If you can't be bothered, buy pre-chopped tuna.
3. Chop the shiso leaves too. For my family, I chop it up about this much.
4. Put the rice in a large serving bowl, put on the shredded nori and drizzle a little of the sauce on top.
5. Put the chopped tuna on top and pour the remainder of the sauce on. Sprinkle with the chopped shiso leaves and it's done.
6. Top with grated yamaimo yam or drop an egg yolk and enjoy.

Story Behind this Recipe

Make this when you want to make something quick but with a little twist.