Pan-fried tuna slices are served on steamed rice.
Yield: 4 servings
- 3/4 lb sashimi/sushi-grade tuna, sliced into 1/3 inch thick small rectangles
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 Tbsp sugar
- 2 Tbsp vegetable oil
- 1 cucumber, julienned
- 4 cups steamed Japanese rice
- katakuriko starch or cornstarch
- nori (dried seaweed)
Mix soy sauce, mirin, and sugar in a bowl and marinate tuna slices in the sauce for about 15 minutes. Remove tuna out of the marinade and drain on paper towels. Coat tuna with some katakuriko starch. Heat vegetable oil in a large skillet on medium heat. Fry tuna on both sides until cooked through. Pour the marinade over the tuna and simmer on low heat until the liquid is almost gone. Serve steamed rice in individual bowls, and spread cucumber on the rice. Place tuna slices on top of cucumber. Sprinkle strips of nori if you would like.