Ingredients
Kaisen Donburi: 150 g bluefin negitoro
- 115 g (4 oz) ikura
- 1 cup rice
- 1 shiso leaf
- wasabi for garnish
Sauce: 1 tbsp YUZUCO 100% Yuzu Juice- ½ tbsp cooking sake
- ½ tbsp mirin
- 1 tsp sugar
- 1 tbsp soy sauce
- 1/3 tsp dashi powder
Ochazuke: 2 cups hot water- 2 tbsp YUZUCO 100% Yuzu Juice
- 1 dashi packet
- 1 tsp sake
- 1 tsp mirin
- furikake wakame chazuke (to taste)
- chopped green onions (to taste)
Instructions
Combine YUZUCO 100% Yuzu Juice, cooking sake, mirin, sugar, soy sauce, and dashi powder in a small bowl and stir until dissolved, then set aside.
Cook the rice according to package instructions, about 20 minutes.
In a separate pot, bring water to a boil, add the dashi packet, YUZUCO 100% Yuzu Juice, sake, and mirin, and simmer for 5 minutes.
Using a very sharp knife, finely mince the sashimi-grade tuna, scraping and folding it repeatedly until it reaches a smooth, paste-like consistency, or use pre-made negitoro.
Add rice to a serving bowl and top generously with negitoro and ikura.
Place the shiso leaf and wasabi on the side and drizzle the sauce over the bowl before eating.
When halfway finished, sprinkle chopped green onions and furikake wakame chazuke over the remaining rice and fish.
Pour the hot ochazuke broth into the bowl and enjoy immediately.
