Placeholder Image

Subtitles section Play video

  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s make the marinade.

  • Combine the soy sauce, mirin

  • and dashi stock,

  • and turn on the burner.

  • Allow the sauce to reach a rolling boil

  • and then turn off the burner.

  • Pour the sauce into a bowl and float it in ice water to cool.

  • Add the sesame oil and mix the sauce.

  • Now, slice the sashimi-grade fresh tuna also known as maguro

  • into 6mm or quarter inch slices.

  • Remove the excess water with a paper towel.

  • Then, place the tuna into the chilled marinating sauce.

  • Make sure to submerge the slices in the sauce

  • and let them sit for 10 to 20 minutes.

  • And now, let’s make the Maguro Zukedon.

  • Dissolve the wasabi in the sauce to taste.

  • Spoon the sauce over the slightly cooled steamed rice.

  • Now, grate the yamaimo, Japanese mountain yam.

  • Place the yam onto the steamed rice.

  • Wow, That looks really gooey, doesn’t it?

  • Add the kaiware radish sprouts or garden cress.

  • Then, arrange the marinated maguro slices on top.

  • Place the chopped spring onion leaves around the center.

  • Garnish with the toasted nori seaweed.

  • Finally, sprinkle on the toasted white sesame seeds.

  • This dish is best served immediately as the fresh tuna spoils quickly.

  • Maguro and avocado are a great combination

  • so you can try it as an additional topping as well.

  • Sashimi-grade fresh salmon, bonito and sea bream

  • can also be used for this recipe.

  • Good luck in the kitchen.

Hi, I’m Francis,

Subtitles and vocabulary

Click the word to look it up Click the word to find further inforamtion about it