Photograph of the finished Negitorodon

Japan · Cơm cá ngừ băm hành Negitorodon

Negitorodon

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tuna Tuna 1.9 lb
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Spring onion Spring onion 7.1 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Wasabi Wasabi 1.1 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp

Method

  1. 1 Use the belly meat of the tuna, which has many tendons, and scrape the meat off with a spoon, leaving the tendons on the cutting board.
  2. 2 Scrape with a spoon instead of a knife; the spoon preserves the soft texture without any grit.
  3. 3 Finely chop the scallions and mix them with the fish meat along with a few drops of sesame oil.
  4. 4 Mix gently and only mix right before serving; if left for too long, the fish will turn grayish-brown.
  5. 5 Place hot rice in a bowl, then sprinkle with shredded seaweed and top with minced tuna.
  6. 6 Place the egg yolk and a little wasabi in the center, then drizzle soy sauce around the edges.
Start cooking