Maguro zuke don (Marinated tuna donburi)



I am introducing another delicious tuna dish, Maguro zuke don. When I was younger and living in Japan we would use our leftover sashimi for this dish but since I love maguro zuke so much, I don’t wait for leftovers. I buy sushi quality maguro from my local Japanese market then I slice it and marinate with a soy sauce based marinade for 15 to 30 minuites. I prepare either sushi vinegar rice or regular Japanese rice for this dish. If you have enough time and ingredients, I recommend to make sushi vinegar rice.

I also like to eat maguro zuke as “ochazuke”. Pouring tea or dashi broth over the Maguro zuke don makes Ochazuke. Add some shiso, Japanese ginger (myoga), and ground sesame seeds to really enhance the flavor.




Maguro zuke don
(4 servings)

Around 300g Maguro Tuna
1/4 cup Sake
1/4 cup Mirin
1/3 cup Soy sauce
Cooked Japanese rice or Japanese sushi vinegar rice for 4
shiso (Japanese herb)
sesame seeds
Japanese ginger (myoga)

1. In a small sauce pan, heat the sake and mirin until it boils, remove the heat, then add soy sauce.  Let it cool down.
2. Slice maguro tuna into 1/4 inch slices. Marinate the sliced maguro for 15 to 30 minuites.

3. In a bowl (like cereal bowl size), put the rice, and nori*on top of the rice, then arrange the marinated maguro (maguro zuke) slices over it. Add nori, sesame seeds, wasabi, shiso, scallion, and Japanese ginger(myoga) if you like.


For sushi rice

3 cups (180cc ×3)  rice
2 inch kelp
2 Tbs Sake
1/3 rice vinegar
1 1/2 tsp salt
2 to 3 Tbs sugar

1. Rinse the rice well, then prepare the rice and water for the rice cooker. If you have a sushi line on your rice cooker then use that marking. If you don’t, set the water level a little less than usual. Remove 2 tablespoons of water from the rice cooker and replace with 2 tablespoons of sake and kelp, then cook.
2. In a small bowl, mix well rice vinegar, sugar and salt.
3. Transfer cooked rice to a large bowl right after it finishes cooking. Sprinkle the sushi vinegar seasoning evenly over the top of the rice.
4. Mix the seasoning into the rice with quick cutting strokes using a shamoji(spatula). At the same time, fan the rice to cool it down as quickly as you can.
5. Serve at room temperature. If you don’t use rice immediately, cover it with a wet dish towel.
*For this maguro zuke don, I add some minced ginger and sesame seeds into the rice and mix well but this is optional.