Maguro Zuke Don is marinaded raw tuna over rice – a perfect alternative to sushi when you don’t have time to do all the rolling! Don is short for donburi, which is basically just a bowl of white rice like the oyako don or the mabodofu don. We Japanese love eating these donburi dishes for lunch.
It’s personal preference whether or not you make proper sushi rice like I have done. However, just make sure you use Japanese white rice and no other form of Thai rice or other.
By using an egg yolk to marinade the tuna, the fish becomes richer in flavour and gives it a gorgeous shiny appearance. If you look closely you’ll notice I’m using both raw tuna and raw salmon, but I’ll leave it to you to decide which one you want to use if not both like mine.
100g sashimi tuna
100g sashimi salmon
5tbs soy sauce
2 egg yolks
1 tbs sesame oil
spring onion for decoration (optional)
Boil the soy sauce and sake in a pot – this is to burn off the alcohol. Let it cool completely, then mix in an egg yolk and a dash of sesame oil. Use this mixture to marinade your sliced sashimi for at least half an hour in the fridge.
Start building your don with a base of rice in a bowl, then the sea weed, then arrange your marinaded sashimi like the petals of a flower, and finish it off with some chopped spring onions and a small dollop of wasabi.