My partner
Washi recently got a job as a
salaryman. This may not seem that odd until you consider the fact that he is living in
Berkeley, California and to qualify as a salaryman, you are usually employed by a Japanese corporation. I will miss his face behind the bar at
Ippuku. And I will always look back on his bike-to-work days with fond memories. Although he will still be working with Japanese alcoholic beverages, the change in work culture will certainly be drastic.
One of the changes includes his lunch. He used to eat at home, but will now eat at various Japanese restaurants peppered around the area. From
hayashi rice to
niku-miso udon, there seems to be a bottomless pit of lunch options in Japanese cooking. And after hearing that he's been eating
katsu-curry and
kara-age ramen for lunch, I started to foresee a really oily future ahead.
Kara-age and
ramen in one bowl?! I doubt that that type of lunch draws from a diverse set of nutrients.
So I suggested he should choose some less oily options. For inspiration and reiteration that less oily doesn't mean less delicious, I demonstrated a classic lunch option that won't leave your digestive parts feeling like an oil slick...
Maguro Zuke-don!
INGREDIENTS
Serves 2
1/2 lb sashimi grade maguro cubed
2 avocados cubed
4 leaves shiso (optional)
Marinade
2 raw egg yolks
2.5 tbsp soy sauce
2 tbsp sesame oil
2 tsp sugar
2 cloves of grated garlic
METHOD
1. Combine ingredients for marinade in a small bowl. Mix well.
I use the "Vegetarian Hens" Japanese eggs from my local Japanese market.
2. In a large bowl place cubed maguro and avocado.
Slab of maguro
Cubed!
3. Pour marinade over maguro and avocado.
Mix well with hands
4. You can eat right away or let the magura and avocado marinate in the sauce for up to a day in the fridge. I left it for about 30 minutes and it already had a lot of flavor.
Notice the ice cream cups in the background. I will eat ice cream on cones even at home until I die, no matter what my age.
5. Serve over a fresh steamed bowl of rice. Garnish with shiso (optional).
Ta-dah!
Proof that less oily doesn't mean less awesome.
Congratulations on your new job, Washi! Choose wisely and eat well.
My partner Washi recently got a job as a salaryman. This may not seem that odd until you consider the fact that he is living in Berkeley, California and to qualify as a salaryman, you are usually employed by a Japanese corporation. I will miss his face behind the bar at Ippuku. And I will always look back on his bike-to-work days with fond memories. Although he will still be working with Japanese alcoholic beverages, the change in work culture will certainly be drastic.
One of the changes includes his lunch. He used to eat at home, but will now eat at various Japanese restaurants peppered around the area. From hayashi rice to niku-miso udon, there seems to be a bottomless pit of lunch options in Japanese cooking. And after hearing that he's been eating katsu-curry and kara-age ramen for lunch, I started to foresee a really oily future ahead. Kara-age and ramen in one bowl?! I doubt that that type of lunch draws from a diverse set of nutrients.
So I suggested he should choose some less oily options. For inspiration and reiteration that less oily doesn't mean less delicious, I demonstrated a classic lunch option that won't leave your digestive parts feeling like an oil slick...
Maguro Zuke-don!
INGREDIENTS
Serves 2
1/2 lb sashimi grade maguro cubed
2 avocados cubed
4 leaves shiso (optional)
Marinade
2 raw egg yolks
2.5 tbsp soy sauce
2 tbsp sesame oil
2 tsp sugar
2 cloves of grated garlic
METHOD
1. Combine ingredients for marinade in a small bowl. Mix well.
I use the "Vegetarian Hens" Japanese eggs from my local Japanese market.
2. In a large bowl place cubed maguro and avocado.
Slab of maguro
Cubed!
3. Pour marinade over maguro and avocado.
Mix well with hands
4. You can eat right away or let the magura and avocado marinate in the sauce for up to a day in the fridge. I left it for about 30 minutes and it already had a lot of flavor.
Notice the ice cream cups in the background. I will eat ice cream on cones even at home until I die, no matter what my age.
5. Serve over a fresh steamed bowl of rice. Garnish with shiso (optional).
Ta-dah!
Proof that less oily doesn't mean less awesome.
Congratulations on your new job, Washi! Choose wisely and eat well.
Comments (19)
Love seeing all this raw egg action! Awesome recipe!
yummmm
Raw eggs are my new favorite ingredient! So much flavor, so little preparation. Wen, you should make it! It’s so easy.
Oh man, that looks delicious! I’ll add the ingredients to our shopping list for next week. The shiso you use looks fresher/healthier than the ones we get at bb. Is yours from tfm? The ones I’m growing at home aren’t looking too hot.
also, congrats to Washi on his new job!!!
Yeah, I think I take back the “(optional)” for shiso. It’s actually quite important to have this element since it adds another dimension. I buy mine from Tokyo Fish Market. I’m sorry to hear about your shiso. They tend to be kind of fussy if they are not in the right spot.
Mixing the rice with sushi vinegar and putting some grated yamaimo will even enhance the flavor! I highly recommend this. Yoko, this looks gorgeous!! :-D
Hi Zen! I heard you are stuck in Japan. I hope you can get back soon. Thanks for checking out my post. Wowow! Yes, sushi rice would be ideal and adding yamaimo to the mix would be heavenly. Thanks for the suggestions.
Yup, I’m stuck in Japan. I am so stupid that I didn’t take care of my visa. But maybe it was meant to be like this-nantene… I have been moving around non stop. I wen to tohoku area two day ago. It was horrific to see the tsunami affected area. I will see you guys ver soon probably in next two weeks or so. Jaa matanee!
I WILL make this ASAP. Oh, magura soo expensive…
Yoko – do you have any extra shiso seeds lying around? Can’t find them here in Denmark and the ones you gave me that I have left are not working anymore (can that be true though – do seeds have an expiration date?)