Tekka Don is a rice bowl with marinated tuna Sashimi on top. It is an extremely easy dish to make if you have good Sashimi grade tuna (raw tuna that is sold to be eaten raw). Even though the dish is not complicated, Tekka Don tastes really good and is much more special than typical Donburi (rice bowl) dishes such as Oyakodon.
The bright red color of raw tuna is said to give this the name Tekka (“hot iron”) and it’s also very pretty. With Miso Soup and some vegetable side dishes, you’ll have a perfect meal for your family.
We used pre-cut tuna Sashimi, but a block of tuna works the same. You just need to cut it into 1/2″ (1cm) thickness (or thinner). (Best to sharpen your knife before cutting.) If you already have Mentsuyu in your fridge, skip the step 1.
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 2 servings
Ingredients
1/2 lb (225g) sliced tuna, Sashimi grade
6 Tbsp Mentsuyu or
2 Tbsp soy sauce
2 Tbsp Sake
2 Tbsp Mirin
Steamed Rice
sesame seeds
Wasabi
Roasted Seaweed, thinly cut
Instructions
If you are not using Mentsuyu, combine and boil soy sauce, Sake, and Mirinin a small pan, remove from heat immediately, and let cool. If the tuna is in a block, cut tuna sashimi into 1/2"(1cm) thick pieces. Marinade Tuna pieces in cooled soy sauce mixture (or Mentsuyu) for 10-15 minutes. Serve rice in a bowl, and top with marinaded tuna, sesame seeds, wasabi, and Roasted Seaweed. Pour some of the marinade sauce over rice if you want.
This is some stuff that is sometimes eaten for breakfast in Japan, like miso soup, rice and umeboshi, natto!, tako-san wieners (octopus weiner), and tamagoyaki (grilled egg).
Nabe (鍋物) is simply the name of the dish (cooking pot), so when you have nabe, there really could be anything in it. If you're from a country that has stews and soups in the winter time, this is the Japanese equivalent.
Udon Noodle and Clam Hot Pot – Asari Udon Suki (Serves 3 – 4)
Ingredients:
(Broth) 3 1/3 cups (800 ml) dashi (http://toirokitchen.com/recipes/class...) or your choice of stock 2 tablespoons sake 2 tablespoons mirin 2 1/2 tablespoons usukuchi shoyu (light colored soy sauce) or regular soy sauce
2 servings par-cooked udon (cook for 2 – 3 minutes less than the package’s instructions, then rinsed in cold water) 1 pound (450 g) clams, cleaned 1/2 oz (15 – 20 g) dry yuba (tofu skin; can substitute with some sliced tofu) 5 oz (150 g) shimeji mushrooms, bottom end trimmed 1 negi (Japanese green onion, bottom white part only) or 3 scallions, thinly-sliced at an angle 1/2 medium carrot, sliced into 1/8” (3 mm) disks, then cut with a mold, if you like 3 oz (100 g) pea shoot or your choice of leafy green vegetable (such as mizuna, spinach, shungiku, etc.)
Kanzuri (fermented chili paste from Niigata) or your choice of condiments Finely grated ginger
Procedure: 1. Combine the ingredients for the broth in the donabe and bring to a high simmer over medium-high heat. 2. Add the udon, clams, yuba, shimeji, and carrot. Cover with the lid and cook for a few minutes or until the clams are opened and everything is cooked through. You can check and stir a couple of times, meanwhile. 3. Serve into individual bowls with kanzuri and grated ginger on the side.
For those of you who love Japanese food but don't like to eat raw fish, teriyaki is a great alternative for you. I show you how to make a really easy and delicious Salmon Teriyaki at home. The salmon is flavored in a savory yet sweet sauce with soy sauce, ginger, garlic and white wine. If you are lukewarm about fish, I think you'll like this dish!
Ingredients: Salmon with skin on one side (1.5 lbs, makes 4 pieces) Teriyaki Sauce: Ginger (2 inches, peeled and julienned) Garlic (2 cloves, minced) Soy Sauce (1/2 cup) Water (1/4 cup) Sugar (1/4 cup) White wine (2 tablespoons, can replace with Japanese mirin) Brown Sugar (1 teaspoon, can replace with Japanese mirin)
Directions: 1. Please use freshly ground toasted white sesame seeds to make it flavorous. 2. Mix all the ingredients together.
*You can serve it with vegetable sticks as a dip. *If you think the texture is too thick to dress a salad, you can add a bit of water (or dashi stock) to loosen up the texture. *You can use unsweetened plain yogurt instead of mayonnaise. It will taste different but still good!
