Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, yukhoe-syle rice bowl with tuna, avocado and nagaimo. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Tuna Rice BowlKimchi Mom. soy sauce, kosher salt, sushi grade tuna, roasted sesame. Tuna Avocado Rice Bowl. by: HumbleBean. On the counter was a very ripe avocado and suddenly I had the fixings for what I now call tuna avocado donburi. If you're having a hard time imagining what this tastes like, think of a.
Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have yukhoe-syle rice bowl with tuna, avocado and nagaimo using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo:
- Get 300 grams Tuna (sashimi grade)
- Prepare 1 Avocado
- Prepare 300 grams Nagaimo
- Get 1 bunch Mizuna leaves (or lettuce)
- Prepare Yukhoe sauce
- Take 1 tbsp ●Oyster sauce
- Get 4 tbsp ●Soy sauce
- Take 2 tbsp ● Mirin
- Get 1 tbsp ● Sugar
- Make ready 1 tsp ●Gochjang
- Take 1 tsp ●Grated garlic (or tubed)
- Prepare 1 tbsp ● Sesame oil
- Take Wasabi mayonnaise
- Get 2 tbsp Mayonnaise
- Get 1 tsp Wasabi
Serve with rice, cucumber salad, and avocado for a delicious Teriyaki bowl. Parmesan Polenta Bowls with Seasonal Greens, Leeks, and Poached Eggs. Top each bowl with the tuna and avocado, leaving the sauce behind. While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork.
Instructions to make Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo:
- Combine the ingredients for the yukhoe sauce.
- Cut the tuna, nagaimo and avocado into small cubes. Sprinkle lemon juice over the avocado to prevent discolouring.
- Marinate the tuna in the 1/2 of the yukhoe sauce for at least 30 minutes. If you want to remove the bitterness of the nagaimo, soak in vinegar water.
- Cut the mizuna leaves roughly and leave in the water to refresh. Drain with a salad spinner.
- Put hot rice in a bowl. Place a lot of mizuna leaves on top. Spoon over the rest of the yukhoe sauce.
- Add the drained nagaimo and avocado to the marinated tuna. Mix gently. Transfer onto the mizuna leaves.
- Garnish with sesame seeds, nori and young scallions and drizzle over the wasabi mayonnaise. Optionally, top with a poached egg.
Top each bowl with the tuna and avocado, leaving the sauce behind. While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. This protein-packed tuna bowl combines canned tuna, fresh broccoli and creamy avocado for a quick and easy meal that can be served for lunch You can serve it over regular rice or cauliflower rice and add a little sambal oelek chili paste or sriracha for spice, but those. When it starts boiling lower heat to minimum and Add rice, place marinated tuna on top and on the side the avocado. Sprinkle tuna with sesame seeds and avocado with salt.
So that’s going to wrap it up with this exceptional food yukhoe-syle rice bowl with tuna, avocado and nagaimo recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
