Name: Tuna tartare on rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (200g) japanese rice (koshihikari); 150 gram piece sashimi tuna, chopped finely; 2 green onions, chopped finely; 10 japanese mint (shiso) leaves, chopped finely; 2 centimetre piece fresh ginger (10g), grated; 2 cup water; 50 gram daikon, cut into matchsticks; 4 egg yolks; 1 tablespoon salmon roe

Tuna tartare on rice

These flavours are very unique and not for the faint hearted, however for something new and adventurous this recipe might just fit the bill. It is well worth trying.

Ingredients

1 cup (200g) japanese rice (koshihikari)

150 gram piece sashimi tuna, chopped finely

2 green onions, chopped finely

10 japanese mint (shiso) leaves, chopped finely

2 centimetre piece fresh ginger (10g), grated

2 cup water

50 gram daikon, cut into matchsticks

4 egg yolks

1 tablespoon salmon roe

Method

1.Place rice in large bowl, cover with cold water. Stir; drain. Repeat process two or three times until water is almost clear. Drain in strainer; stand 10 minutes.

2.Meanwhile, combine tuna, onion, mint and ginger in medium bowl.

3.Place rice and the water in medium saucepan, cover tightly; bring to the boil. Reduce heat; simmer, covered tightly, on low heat about 12 minutes or until water is absorbed. Remove from heat; stand rice, covered, 5 minutes.

4.To serve, divide hot rice among serving bowls; top with daikon and tuna mixture. Make small well in centre, position egg yolk in well. Top with roe and serve immediately with Japanese soy sauce, if you like.

Use a combination of basil and mint leaves if you cannot find any Japanese mint (shiso).
Note

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Ingredients

Method

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