magurozuke avocado donburi

Sunday, the weather was crazy!

We started off with clouds, then it turned into scary gale winds. We even had to tie things down on our lanai!

And then the rain, boy, did it rain. And then within a couple of hours our temps dropped over 10 degrees...The world is really falling apart.

Anyway, the weather dude had forecasted the rain, so knowing this, we stocked the refrig and stayed indoors.

Dinner was really simple. Magurozuke avocado donburi.

Adapted from "Uchigohan" serves 2

20 mililiters mirin (sweet rice wine)
30 mililiters shoyu (soy sauce)
1 tablespoon toasted sesame seeds
170 grams maguro (tuna), sliced
5 leaves shiso (perilla), thinly sliced
yellow onion, thinly sliced
1 avocado, deseeded, peeled and sliced
rice, cooked

Marinade your maguro in the first 3 ingredients, 10 minutes before serving.
While waiting for your maguro, prepare your avocado, onion & shiso
After the 10 minutes plate everything up
Enjoy!

NOTES: if you don't want your rice to be piping hot when you plate it up, put some into your dish while waiting for the fish to marinate.

After marinating the tuna for 10 minutes, there was hardly any marinade left, so I drizzled what was left onto each serving.

This got a "thumbs up" from Satoshi, in fact, he ate really slow (which is unusual for him) savoring it all, I guess he really enjoyed this one.

I want to try this one again using different kinds of raw fish.