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Maguro no Tataki Don - Minced Tuna and Herbs on Rice / Japanese Food

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Introduce other type of tuna cooking. 
That is to say, maguro no tataki don - minced raw tuna over rice with raw egg topped.
Especially since June, apparently maguro tastes its best. And June might be a best season for maiking maguro no tataki don. The quail egg addition is also good.
http://farm1.static.flickr.com/47/159705672_3f09eb92cb.jpg
(Maguro no Tataki Don / Image)

Ingredients
Serves 2

* 5 oz/150 g sashimi-quality raw tuna
* 1/2-inch piece of ginger, grated
* 1 1/2 Tbsp chopped green onion
* 1 myōga bud, thinly sliced
* 1 shiso leaf, thinly sliced (or substitute 2 Tbsp fresh herbs for myōga and shiso)
* 1/4 tsp soy sauce, or to taste

* 1 cup freshly-cooked Japanese rice
* 1 quail egg or 1 organic chicken egg yolk

METHOD

1. Using a very sharp knife, mince the tuna. (Or buy already-tataki-ed tuna from a Japanese grocery store. And yes, I did make up the word "tataki-ed.")
2. In a small bowl, mix the tuna with the ginger, green onions and herbs. Add the soy sauce and mix.
3. Spoon the rice into two bowls and top with the tuna mixture.
4. Make a small hollow in the middle and crack the egg into it. Serve with Japanese pickles and mugi-cha, cold barley tea.

By J.S. on May 15, 2010
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。