Cheng Can Cook: Negitoro Don ★★★

Making Negitoro Don with Premium Blue Fin Tuna. Fatty and Yum.

Recipe
Ingredients:
Blue Fin Tuna (Chutoro) from Spain (0.25 lb from Mitsuwa Market is about $10 for 1 person)
Salmon Roe (Ikura)
Rice
Shiso Leaves, coarsely chopped
Japanese Mountain Yam (Yamaimo), grated
Scallions, chopped
Seaweed (optional)
Rice Vinegar, 1 teaspoon
Soy Sauce, 1 tablespoon
Wasabi, 1 teaspoon

Directions:
1. Mix Rice with Rice Vinegar, place in serving bowl.
2. Use a spoon to scrape off tendon from Toro, chop Toro, and place on top of rice.
3. Garnish with grated Japanese Mountain Yam (Tororo), Shiso Leaves, Scallions, Salmon Roe, and Wasabi.
4. Serve with soy sauce on the side.

Cheng Can Cook: Negitoro Don

You Get What You Pay for. OK I was being cheap. I bought the $4.00 tuna pieces from Woori Market and thought it will taste the same as the $8.00, but I was wrong. It didn't taste good. Next time when you make Negitoro Don, be sure to buy the good grade tuna. Lesson learned.

Negitoro Don (Grated Tuna with Scallions on top of Rice)

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