Ingredients:
- 4 cups steamed Japanese rice
- 20 slices tuna sashimi
- 1 cucumber
- 2 tbsp vegetable oil
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsps sugar
- katakuriko (dogtooth violet starch) or cornstarch
- strips of dried seaweed
Preparation:
Make steamed rice. Mix soy sauce, mirin, and sugar in a
bowl and marinate tuna sashimi in the sauce for 15 minutes. Cut cucumber into julienne. Remove tuna out of the sauce and cover with some katakuriko starch. Heat vegetable oil in a frying pan. Fry tuna sashimi in the pan. Pour the sauce used to marinate tuna in the pan
and simmer until the liquid is almost gone. Serve steamed rice in individual bowls, and put some cucumber julienne on the rice. Place tuna steak on the cucumber. Sprinkle strips of dried seaweed on top.
