Tekka Don - The Ultimate Japanese Tuna Bowl Recipe
Tekka Don is a classic Japanese rice bowl featuring sushi-grade tuna marinated in a savory blend of soy sauce, sake, mirin, dashi powder, and sesame oil. This quick and fresh dish combines tender slices of marinated tuna atop warm Japanese short grain rice, garnished with nori, green onions, shiso leaves, and sesame seeds, offering a perfect balance of flavors and textures in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Rice Bowl
- Method: No-Cook
- Cuisine: Japanese
- Diet: Pescatarian
Ingredients
Tuna and Marinade
- 200g sushi grade tuna
- 2 1/2 tablespoons soy sauce
- 1 teaspoon sake
- 2 teaspoons mirin
- 1/2 teaspoon dashi powder
- 1 1/2 teaspoon sesame oil
Rice and Garnishes
- 2 cups freshly cooked, slightly warm or room temperature, Japanese short grain rice
- 1 sheet nori (about 4g), shredded
- 1 tablespoon chopped green onions
- 4 shiso leaves, shredded
- Sesame seeds, to sprinkle on top
Instructions
- Prepare the fish: Slice the sushi-grade tuna into pieces about ¼-inch to ½-inch thick, or into bite-sized chunks, ensuring even pieces for optimal marination and bite texture.
- Marinate the tuna: In a bowl, mix together soy sauce, sake, mirin, dashi powder, and sesame oil. Add the sliced tuna and gently toss to coat each piece evenly. Allow the tuna to marinate for 30 minutes to absorb the flavors without overpowering the delicate fish.
- Assemble the bowl: Divide the warm or room temperature Japanese short grain rice evenly between two bowls. Sprinkle shredded nori over the rice to add a subtle umami flavor and texture. Top with the marinated tuna pieces, followed by chopped green onions and shredded shiso leaves for freshness and aromatic notes. Finish by sprinkling sesame seeds on top for a nutty crunch.
- Serve: Drizzle the leftover marinade evenly over the two bowls to enhance the overall taste. Serve immediately to enjoy the freshness and silky texture of the tuna paired with the perfectly balanced rice bowl.
Notes
- Use sushi-grade tuna to ensure freshness and safety when consuming raw fish.
- If dashi powder is unavailable, you can omit it or substitute with a small amount of kombu dashi or bonito flakes broth for umami.
- Prepare the rice a bit ahead of time so it can cool slightly to room temperature for the best texture in the bowl.
- This recipe serves 2, but quantities can be scaled up depending on serving needs.
- Leftover marinade should be used quickly and not stored for later use due to raw fish contact.
