Tuna Rice Bowl, Marinated in Soy Sauce
A fillet of raw fish for sashimi (image below) is called “Saku”, written “冊” or “柵” in Kanji. You can get “Saku” of various fish easily in Japan, at fish shops or supermarket.
Today I’ve bought a “Saku” of Kihada-maguro (Yellowfin tuna), which is affordable among various tunas.
There are eight varieties of tuna (Thunnus) in the world and unfortunately almost of them are listed in ICUN Red List of Threatened Species. 😢
Northern bluefin tuna (Thunnus thynnus)
Southern bluefin tuna
Thunnus tonggl (Bleeker)
Northern bluefin tuna (Thunnus orientalis)
EN : Endangered
CR : Critically Endangered
VU : Vulnerable
DD : Data Deficient
LC : Least Concern
I love “Zuke-maguro-don” rice bowl of tuna “Zuke-maguro”, that is raw tuna marinated in soy sauce, sake, and mirin.
<How to make “Zuke-maguro”>
- Boil soy sauce (2 tbs), sake (2 tbs), and mirin (3 tbs) in a sauce pan lightly, then cool it.
- Cut saku of tuna (120 g) into slivers.
- Marinate tuna in condiment of 2 for an hour in the refrigerator.
- Put fresh cooked rice (150 – 180g) in a bowl, and place nori seaweed and tuna.
- Topping radish sprout for garnish.
Today’s lunch : Zuke-maguro-don, miso soup of egg plant, and nukazuke pickles.
is sashimi of tuna marinated in soy-sauce, sake, and mirin. 漬けまぐろ（づけまぐろ） literally “marinated tuna”
If you are interested in the other style of tuna rice bowl, here you see : ”Negi-Toro” Bowl – Tuna & Scallion
is a representative lactic acid bacteria pickles of Japan, which is made by fermenting vegetables in “Nuka” rice bran paste. 糠漬け（ぬかづけ） literally “rice-bran pickled”