Zuke (Marinated) Tuna Bowl

Recipe and Cooked by Chef Hiromitsu Yamamoto.

Delicious tuna is not just limited to fatty toro cuts. Lean tuna with less fat can actually allow us to enjoy the original flavor of tuna. This time we’re going to introduce a Zuke Tuna Bowl recipe. By marinating tuna in fermented ingredients like mirin, sake, and soy sauce, you can get rid of that fishy smell while accentuating the richness of the ingredients. You’ll be addicted to this tuna-topped rice bowl in just one bite.

Ingredients : 2 servings

  • 200g Sashimi grade tuna (maguro)
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 3 tablespoons soy sauce
  • Cooked rice
  • 2 shiso perilla leaves
  • Sesame seeds to your liking
  • nori seaweed to your liking


  1. First let’s make the sauce. Put 2 tablespoons each of mirin and sake on high heat and evaporate the alcohol.
  2. Chill the sauce, then mix in 3 tablespoons of soy sauce.
  3. Boil the sashimi-grade tuna (maguro) in 90℃ (190℉) water for 20 seconds, until the surface turns white.
  4. Take the tuna out and chill in iced water. This will get rid of the fishy smell.
  5. Pat away any moisture from the surface of the tuna with kitchen paper, then wrap the tuna in a separate sheet of kitchen paper.
  6. Pour the sauce over the tuna while it is wrapped in the kitchen paper.
  7. Allow the tuna to soak for half a day in the refrigerator.
  8. Take the tuna out of the fridge and thinly slice it.
  9. Add some cooked rice into a bowl and sprinkle sesame seeds and nori seaweed over the top. Cover the top of the rice with the thinly sliced tuna.
  10. Shred the shiso perilla leaves and top the tuna with it. Garnish with some grated wasabi and it’s done.

Hittsumi Painted Bowl

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