An easy Katsuo Zuke Don that can be made without using any heat. A delicious dish is ready in just 10 minutes of marinating in the special soy sauce. You can also enjoy a miso-flavored "name-ro" style with leftover Katsuo, making it a double-delicious Chef's recipe. Tuna or salmon can be substituted.
Ingredients
Main Ingredients (2-3 servings)
- Sashimi-grade Katsuo (Bonito) 350g
- Cooked Rice (to taste)
- Myoga (Japanese Ginger) 2
- Shiso Leaves (Perilla) 5
- Scallions 3
- Shredded Nori (Dried Seaweed) (to taste)
- White Sesame Seeds (to taste)
- Japanese Mustard (Karashi) (a little)
Seasonings
- [A] Soy Sauce 100cc
- [A] Mirin (Sweet Rice Wine) 50cc
- [A] Grated Ginger 1 tsp
- [A] Grated Onion 1 tbsp (approx. 1/6 of an onion)
- [B] Miso 1 tbsp
- [B] Mirin (Sweet Rice Wine) 1 tsp
- [B] Sesame Oil 1/2 tsp
Steps
- In a bowl, combine 100cc Soy Sauce, 50cc Mirin (Sweet Rice Wine), 1 tsp Grated Ginger, and 1 tbsp Grated Onion. Mix well to create the marinating soy sauce. [Tip!] If you are concerned about the alcohol in the mirin, microwave it uncovered to evaporate the alcohol.
- Slice the 350g Sashimi-grade Katsuo (Bonito) to about 5mm thickness. [Tip!] Katsuo or tuna tastes better when sliced thickly.
- Marinate the well-shaped Katsuo slices in the marinating soy sauce made in Step 1 for about 10 minutes. [Tip!] Over-marinating can make the Katsuo too firm, so it's recommended to marinate for a short time.
- Finely chop the leftover Katsuo scraps and irregularly shaped pieces with a knife until coarsely minced.
- Add 1 tbsp Miso, 1 tsp Mirin (Sweet Rice Wine), and 1/2 tsp Sesame Oil to the finely chopped Katsuo and mix well to create a name-ro style.
- Finely chop the 2 Myoga (Japanese Ginger) and 3 Scallions.
- Cut off the stems from the 5 Shiso Leaves (Perilla), roll them up, and then slice them thinly.
- Briefly soak the chopped herbs from Step 6 and Step 7 in water to make them crisp, then immediately drain them thoroughly. [Tip!] Soaking for too long will diminish the aroma of the herbs, so keep it brief.
- Fill a bowl with Cooked Rice (to taste) and sprinkle Shredded Nori (Dried Seaweed) (to taste) over it.
- Place the marinated Katsuo from Step 3 on top of the rice without wiping off the excess marinade. [Tip!] Placing it with the marinade allows the delicious flavor of the Katsuo to soak into the rice, making it tastier.
- Arrange the name-ro style Katsuo.
- Generously top with the prepared herbs from Step 8 and sprinkle White Sesame Seeds (to taste).
- Serve with a little Japanese Mustard (Karashi) on the side if desired. [Tip!] Katsuo pairs exceptionally well with Japanese mustard. Instead of wasabi soy sauce, serving with Japanese mustard is highly recommended.
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