Anniversary Sale


I am posting a recipe for negitoro donburi for the pure fact that this is the most delicious thing to make in under 5 minutes if you have cooked rice on hand. If your fish monger sells toro pieces for cheaper, grab the opportunity to make this dish. If pieces of toro are not available, you can always settle for tuna pieces. A mid-week negi-maguro don is really close to being as rewarding as a negitoro don.

All you need is some cooked rice, green onions, toro, soy sauce and wasabi. If you want to be fancy, have some seaweed on hand for garnish.

INGREDIENTS
Makes 2 servings

3 cups cooked rice (mix with tsp sugar and tbsp of vinegar if you want sushi rice)
1/2 lb toro or maguro chopped up
3 stalks of green onions finely chopped
1 tbsp soy sauce
1 tsp wasabi
Strips of nori (optional)

METHOD

1. Pile one serving of rice into a bowl. You can mix the rice with vinegar and sugar if you want to complement the toro with sushi rice.



2. Mix the soy sauce with wasabi in a small bowl.

3. Put the 1/2 of the toro on of the rice and drizzle some soy sauce on the toro.

4. Top with green onions and seaweed.



Here's a close up to induce drooling.



Let's eat!

Column: Japanify
Tags:

3 comments

  • Yes, it is the poor man’s negi-toro don, but a maguro-don is much closer to negi-toro don than a “blah” mid-week meal like pasta with jar sauce. Yeah, scraping off tendony parts is a good tip.

    Yoko on

  • I’m going to go ahead and say that a maguro-negi don is nowhere close to a negi-toro don.

    Also, a tip for the bargain shopper is to buy the cheaper parts of the toro/maguro, with all the “suji” (tendons??) and spoon all the red flesh off.

    Lunch time drool!

    Kayoko on

  • Great recipe! Tried it and it was oishi!

    Jaypalabrica on

Leave a comment

Please note: comments must be approved before they are published