How to Make Avocado and Negitoro Donburi
Cook Time: 0 minutes
Donburi refers to a Japanese rice-bowl dish consisting of meat, fish, vegetables and other ingredients served over a bed of rice. This dish may include ingredients that are cooked or uncooked and is often served with a side of miso soup and pickles (Tsukemono). “Don” literally translates to “bowl” in Japanese.
In Japanese cuisine, rice is generally served in a small bowl and the main and side dishes are served separately in bowls or small plates. However, donburi is traditionally served in a deep bowl with a heavy body and deep sides. It is then topped with various ingredients, such as chicken, eggs, pork, seafood, beef, and vegetables.
Avocado and negitoro donburi refers to a filling and flavourful dish topped with avocado and negitoro, which is simply leftover raw tuna sometimes mixed with green onion. The avocado is cubed and adds colour, texture, and creamy richness to the rice bowl. Avocado and negitoro donburi can be topped with a light savoury tare, or sauce, that uses soy sauce and mentsuyu (noodle soup base).
HOW TO MAKE AVOCADO AND NEGITORO DONBURI
Avocado and negitoro donburi is a delicious rice bowl topped with negitoro and cubed avocado. The dish is fast and simple to make and is rich in protein and healthy fats.
- 115g maguro tataki (cubed raw tuna)
- 1/2 avocado
- 1/2 spring onion
- 200g cooked Japanese short-grain rice
- 25g shredded nori seaweed (garnish)
- 5g toasted white sesame seeds
1. Put the steamed rice into a serving bowl. Sprinkle the toasted white sesame seeds on top.
2. Chop the spring onion. Slice open the avocado and remove the pit. Cut the avocado into cubes and place the cubes into a bowl with the spring onion.
3. Add negitoro to the bowl. Add soy sauce and mentsuyu into the bowl and gently mix.
4. Serve the mixture on top of the bed of rice.
5. Garnish with the nori.