Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces sushi-grade tuna, cut into small cubes
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 1/4 cup sliced scallions
- 1/4 cup shredded nori
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Rice cooker or pot with lid
- Mixing bowl
- Small saucepan
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and add it to a rice cooker or pot with 1 1/2 cups of water. Cook the rice according to the manufacturer's instructions or bring the water to a boil, reduce the heat to low, cover the pot, and simmer for 18-20 minutes.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.
3. When the rice is done, transfer it to a mixing bowl and add the vinegar mixture. Mix well to combine and let cool to room temperature.
4. In a separate bowl, combine the soy sauce, mirin, sake, and sesame oil. Add the tuna cubes and toss to coat.
5. To assemble the Tekka Donburi, divide the sushi rice between two bowls. Top each bowl with the marinated tuna cubes, sliced scallions, shredded nori, and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Rice: simmer on low heat
Sauce: medium heat
Serving size:
2 servings
Nutritional information:
Calories: 500
Fat: 8g
Carbohydrates: 70g
Protein: 35g
Substitutions for ingredients:
- Sushi rice can be substituted with any short-grain rice.
- Sushi-grade tuna can be substituted with salmon or yellowtail.
- Mirin can be substituted with honey or sugar.
Variations:
- Add avocado slices or cucumber to the bowl for extra texture and flavor.
- Use a different type of fish, such as salmon or yellowtail.
- Add a fried egg on top for a richer dish.
Tips and tricks:
- Use a sharp knife to cut the tuna into small cubes.
- Make sure the rice is cooled to room temperature before adding the vinegar mixture.
- Use a non-metallic bowl to mix the rice and vinegar to prevent a metallic taste.
Storage instructions:
Store any leftover Tekka Donburi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, microwave the bowl for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Tekka Donburi in a traditional Japanese donburi bowl or a shallow bowl.
Garnishes:
Garnish with extra sliced scallions, shredded nori, and toasted sesame seeds.
Pairings:
Serve with a side of miso soup and pickled vegetables.
Suggested side dishes:
- Edamame
- Seaweed salad
- Tempura vegetables
Troubleshooting advice:
- If the rice is too sticky, reduce the amount of water next time.
- If the rice is too dry, add a little more water when cooking.
Food safety advice:
- Make sure to use sushi-grade fish to prevent foodborne illness.
- Keep the rice and fish refrigerated until ready to use.
Food history:
Donburi is a Japanese dish that consists of a bowl of rice topped with various ingredients. Tekka Donburi is a popular type of donburi that features marinated tuna cubes.
Flavor profiles:
The Tekka Donburi has a savory and slightly sweet flavor from the marinated tuna and vinegar rice. The sesame oil and toasted sesame seeds add a nutty flavor, while the nori and scallions provide a hint of umami.
Serving suggestions:
Serve the Tekka Donburi as a main dish for lunch or dinner.
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Region: Japanese