This braised dish is one way my mother solved that perennial “so, what’s for dinner?” problem: unbelievably delicious, made from ingredients that cost next to nothing, healthy and ready in just a few minutes.
When you find you’ve bought a bit too much Napa Cabbage (hakusai) and you’re not sure how to finish it all, this is the solution.
As you know, I’m not a big fan of sushi. On an average day, making sushi is far too much work for the home cook to take on: you have to make the rice, flavor it with vinegar, then let it cool, then make each sushi shape by hand, plus you need several different types of fish for credible sushi. It’s expensive, it’s time consuming, who needs it?
But what if you have a craving for raw tuna, but don’t want to go to all the trouble to make sushi? In that case, try this maguro zuke-don recipe, a kind donburi (see also Oyako-don) made by placing sashimi (raw fish – in this case, tuna) over a bowl of normal white rice.
The great thing is that even very lean tuna – which doesn’t make for very good sushi – works quite well in Maguro zuke-don. The result is this easy, quick, and really satisfying dish.