Japanese Style Tuna Rice Bowl (Maguro Don)

A refreshing and savory Japanese classic featuring fresh, cubed maguro tuna over warm rice, elevated with a silky yam-broth infusion and a rich egg yolk.

Ingredients

• 200 g sushi-grade tuna block
• 1 bowl steamed white rice
• 100 g nagaimo (mountain yam)
• 50 ml clear dashi meat broth
• 1 large raw egg yolk
• 1 tbsp soy sauce
• 1/2 tsp wasabi
• 1 tbsp chopped green onions

Instructions

1. 1Slice the tuna

   

   Place the raw tuna block on a stable wooden cutting board. Using a sharp knife, carefully slice the tuna into small, uniform cubes, ensuring clean cuts for the best texture.

   Tip: Keep the knife blade slightly moistened with water to prevent the raw tuna from sticking to the metal while slicing.
2. 2Grate the yam

   

   Hold the peeled piece of white yam and grate it against the surface of a specialized grater. Continue until you have a smooth, sticky white paste collected in the basin.

   Tip: Be careful when grating the yam, as it becomes very slippery once the surface starts to break down.
3. 3Combine yam and broth

   

   In a glass bowl, add the grated white yam paste to the clear meat broth. Use wooden chopsticks to gently stir the mixture until the yam paste is fully incorporated into the liquid, resulting in a consistent texture.

   Tip: Stir in a circular motion to ensure the yam paste dissolves evenly without forming large clumps.
4. 4Assemble the base

   

   Prepare a dark ceramic bowl filled with a base of fluffy white rice. Using chopsticks, take the pre-cut cubes of raw tuna and arrange them evenly over the top of the rice to create the foundation for the dish.

   Tip: Ensure the rice has cooled slightly before adding the raw tuna to maintain the freshness of the fish.
5. 5Drizzle with yam mixture

   

   Take the glass bowl containing the mixed white yam paste and broth. Slowly and carefully pour the mixture directly over the center of the tuna and rice, allowing it to coat the ingredients naturally.

   Tip: Pour slowly to ensure the yam mixture stays centered over the tuna cubes.
6. 6Garnish and finish

   

   Carefully place a single raw, bright orange egg yolk into the very center of the white yam paste. Finish by sprinkling a generous amount of freshly chopped green onions around the yolk to add color and flavor.

   Tip: Use a small spoon or bowl to carefully transfer the yolk to avoid breaking the delicate membrane.
7. 7Season the tuna bowl

   

   Slowly pour the dark mixture of soy sauce and wasabi from the small pitcher over the bowl of tuna and rice. This final step infuses the savory and spicy flavors directly into the fresh ingredients, completing the dish.

   Tip: Pour in a circular motion to ensure even distribution of the sauce across the tuna and the egg yolk center.

Storage Recommendations

Burn It Off

Frequently Asked Questions