📝 About This Recipe
Originating from the bustling fish markets of Tokyo, Tekkadon is a vibrant celebration of simplicity and premium ingredients. This bowl features buttery slices of sashimi-grade tuna marinated in a savory-sweet 'Zuke' sauce, resting atop a bed of perfectly seasoned, vinegared sushi rice. It is a harmonious balance of umami, delicate acidity, and the melt-in-your-mouth texture of the sea’s finest offering.
🥗 Ingredients
The Tuna
- 10-12 ounces Sashimi-grade Tuna (Akami) (Top quality loin, chilled)
The Zuke Marinade
- 4 tablespoons Soy Sauce (Use high-quality Japanese shoyu)
- 2 tablespoons Mirin (Hon-mirin preferred)
- 1 tablespoon Sake (Dry Japanese rice wine)
- 1/2 teaspoon Toasted Sesame Oil (Optional for a modern nutty depth)
Sushi Rice (Shari)
- 1.5 cups Short-grain Japanese Rice (Koshihikari or similar variety)
- 1.75 cups Water (Filtered water is best)
- 3 tablespoons Rice Vinegar
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Sea Salt (Fine grain)
Garnish and Aromatics
- 1 sheet Nori Seaweed (Toasted and shredded into thin strips)
- 2 teaspoons Wasabi (Real grated wasabi or high-quality paste)
- 2 stalks Green Onions (Finely sliced on a bias)
- 1 teaspoon Toasted White Sesame Seeds
- 2-4 pieces Shiso Leaves (Fresh Japanese perilla)
- 1 tablespoon Pickled Ginger (Gari) (For cleansing the palate)
👨🍳 Instructions
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1
Rinse the rice in a bowl under cold running water, swirling gently. Repeat 3-4 times until the water runs clear, then drain in a fine-mesh sieve for 15 minutes.
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2
Place the drained rice and 1.75 cups of water in a rice cooker or heavy-bottomed pot. Cook according to manufacturer instructions or simmer covered for 15 minutes, then let stand for 10 minutes off the heat.
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3
While the rice cooks, prepare the sushi vinegar by whisking the rice vinegar, sugar, and salt together until fully dissolved. You can microwave this for 15 seconds to help it dissolve.
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4
Transfer the hot rice to a large, flat-bottomed wooden or glass bowl (hangiri). Pour the vinegar mixture over a spatula onto the rice. Use a slicing motion with the spatula to incorporate the vinegar while fanning the rice to cool it quickly; this gives it a beautiful gloss.
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5
Prepare the Zuke marinade: In a small saucepan, combine the sake and mirin. Bring to a boil for 30 seconds to evaporate the alcohol, then remove from heat and stir in the soy sauce. Let it cool completely.
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6
Slice the tuna into uniform rectangular slices, approximately 1/4 inch thick. Always slice against the grain for the most tender texture.
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7
Place the tuna slices in a shallow dish and pour the cooled marinade over them. Let them marinate in the refrigerator for 10-15 minutes. Do not exceed 20 minutes or the salt will cure the fish too deeply and ruin the color.
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8
Divide the seasoned sushi rice into two deep bowls, shaping it into a gentle mound.
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9
Sprinkle the shredded nori strips generously over the surface of the rice.
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10
Remove the tuna from the marinade. Arrange the slices in a circular, overlapping pattern (like flower petals) on top of the nori-covered rice.
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11
Place a shiso leaf on the side of each bowl and add a small dollop of wasabi and a mound of pickled ginger.
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12
Garnish with finely sliced green onions and a sprinkle of toasted sesame seeds. Drizzle a teaspoon of the remaining marinade over the fish if desired and serve immediately.
💡 Chef's Tips
Ensure the tuna is 'Sashimi Grade'—this is vital for safety and flavor. Do not over-marinate the fish; the goal is to enhance the flavor, not to turn it into ceviche or jerky. When mixing the sushi rice, use a 'cutting' motion rather than stirring to avoid mashing the grains. If you cannot find Shiso, fresh mint or cilantro can provide a different but refreshing aromatic profile. Wet your hands slightly when handling the sushi rice to prevent it from sticking to your skin.
🍽️ Serving Suggestions
Serve with a warm bowl of Miso Soup with silken tofu and wakame. Pair with a chilled glass of dry Junmai Ginjo Sake to complement the umami. A side of Sunomono (Japanese cucumber salad) provides a crisp, acidic contrast. Finish the meal with a light green tea or Matcha ice cream. Offer extra soy sauce on the side for those who prefer a saltier profile.