Morihata Makes: Morimoto's Tekka Don No Poke Bowl

Lisa makes Masaharu Morimoto's Tekka Don No Poke recipe from his book Mastering the Art of Japanese Home Cooking and serves it in Gato Woodworks. Find her review of his cookbook here.

Tekka Don No Poke

Hawaiian Poke-Style Tuna Rice Bowl

Serves 4 

Ingredients

• ¼ cup Japanese Soy Sauce

• 1 tablespoon plus 1 teaspoon mirin (sweet rice wine)

• 2 teaspoons toasted sesame oil

• 1 to 2 teaspoons tobanjan (chile bean sauce), preferably a Japanese brand

• 1 teaspoon granulated sugar

• 1 pound sushi-grade tuna, cut into ½-inch cubes

• ½ medium Hass avocado, peeled, pitted, cut into ½-inch pieces

• 6 cups cooked short-grain white rice or cooked, vinegared short-grain white rice, warm

• 1 nori sheet

• ¼ cup thinly sliced fresh shiso leaves (also called Japanese mint and perilla) or scallion greens

• 1 teaspoon sesame seeds

Instructions

1. Combine the soy sauce, mirin, sesame oil, tobanjan, and sugar into a medium mixing bowl and stir until the sugar dissolves.

2. Add the tuna and avocado to the bowl, toss well, and set aside to marinate for a few minutes but no more than 5 minutes.

3. Divide the rice among 4 wide bowls. Top each bowl with the tuna and avocado, leaving the sauce behind. Then drizzle the sauce over the tuna and avocado.

4. Tear the nori into small pieces and scatter some over each bowl; top with the shiso and sesame seeds. Eat right away.