Simple Way to Make Super Quick Homemade My Go-to Negitoro Don
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, Simple Way to Prepare Ultimate My Go-to Negitoro Don. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Go-to Negitoro Don, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Go-to Negitoro Don delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Go-to Negitoro Don is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can cook My Go-to Negitoro Don using 10 ingredients and 6 steps. Here is how you cook that.
Make this when you want to make something quick but with a little twist.
No hints to speak of. If you want to marinate the tuna, cool the sauce made in Step 1, and marinate the tuna for about an hour. When you mince the tuna in Step 2, you can modify the consistency to your mood that day. You can chop it finely or coarsely to enjoy the texture of the fish, whichever you prefer. For 1 serving. Recipe by Hanabudou
Ingredients and spices that need to be Prepare to make My Go-to Negitoro Don:
- 1 as much (to taste) Tuna
- 1 Shredded nori seaweed
- 1 Green onions or scallions
- 2 Shiso leaves
- 1 as much (to taste) Plain cooked rice
- For the sauce:
- 2 tbsp ○ Dashi soy sauce
- 1 tbsp ○ Mirin
- 1 tbsp ○ Sake
- 1 Raw egg yolk
Instructions to make My Go-to Negitoro Don
- Mix the ○ ingredients together and bring to a boil to evaporate the alcohol. Let cool.
- While the sauce cools, mince the tuna. If you can't be bothered, buy pre-chopped tuna.
- Chop the shiso leaves too. For my family, I chop it up about this much.
- Put the rice in a large serving bowl, put on the shredded nori and drizzle a little of the sauce on top.
- Put the chopped tuna on top and pour the remainder of the sauce on. Sprinkle with the chopped shiso leaves and it's done.
- Top with grated yamaimo yam or drop an egg yolk and enjoy.
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