Zuke Don

Deep purple tuna slices that become translucent and glossy from the marinade. The fish melts in your mouth, contrasting with the warm white rice and the sharp kick of wasabi.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 764
• Protein: 46 g
• Carbs: 114 g
• Fat: 13 g

Ingredients

• 600 g Atlantic bluefin tuna ( fresh sashimi grade )
• 500 g White rice ( short-grain Japanese type )
• 120 ml soy sauce
• 60 ml mirin
• 2 tbsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 piece nori seaweed ( cut into thin strips )
• 2 tsp sesame seeds optional ( toasted )
• 2 tsp wasabi

Instructions

1. Cooking the rice

   Rinse the white rice in cold water until the water runs clear. Cook with 1.2 times its volume of water, covered. Turn off the heat when the water is absorbed and let it steam for 10 minutes without opening.

2. Preparing the base

   In a small saucepan, mix the soy sauce, mirin, and white sugar. Bring to a simmer to dissolve the sugar and evaporate the alcohol. Let it cool completely; this is imperative to avoid cooking the fish.

3. Slicing the tuna

   Slice the red tuna into strips about 5mm thick. Cut on a bias, perpendicular to the grain of the flesh to ensure a melting texture.

4. Quick marinating

   Submerge the tuna slices in the cold marinade. Let rest for 15 minutes in the fridge. The fish should take on an amber hue on the edges but remain raw at the center.

5. Plating the bowl

   Divide the warm rice into bowls. Arrange the tuna slices in a rosette pattern. Garnish with sliced green onions, sesame seeds, and nori seaweed strips. Add a dab of wasabi on the side.

Chef's tips

• The secret is in the temperature: the rice should be warm so as not to shock the cold fish.
• Do not exceed 20 minutes of marinating, otherwise the salt in the soy sauce will 'cook' the tuna and toughen its texture.

Storage

Consume immediately after preparation. Marinated raw fish does not keep well.