Chopped Tuna Rice Bowl 鮪の叩き丼 Maguro No Tataki Don

Staying in but don't feel like cooking? Not a problem! I did just that with this healthy treat on a  warm autumn evening. With shashimi grade fish readily available at the fishmongers these days, it is possible to create simple and healthy Japanese dishes such as this at home.

We can't possibly enjoy any Japanese meal without being reminded of the heart wrenching disaster that salvaged Japan 2 weeks ago. If you have not make a donation via the usual channels,  a Japanese cultural festival will be held at the Federation Square this afternoon in a bid to raise funds for  disaster relief for Japan. For more informations please click here.

P.S I met up with some bloggers for the first time last night,  it was a lively and very enjoyable night. Links will be put up when our meeting is posted by my new friends.

recipe adapted from Harumi's Japanese Cooking
serves 2 as a one dish meal
you'll need;
200 g of shashimi grade tuna
2 shallots, chopped
5 shiso leaves, roughly chopped
3 cm of ginger, grated
capelin or salmon roe
some shredded daikon (white radish)
2 very fresh free range egg yolks
cooked Japanese rice to serve
soy to taste

Peel and shred the white radish.

Prepare the rest of the ingredients.

Chop half of the tuna finely,  and the rest roughly for a nicer contrast suggested by Harumi in her book.

Mix all chopped ingredients, tuna, ginger and fish roe in bowl.

Divide the shredded daikon over 2 bowls of hot rice, spoon the tuna mixture over and add an egg yolk on top. 

Break the yolk, drizzle a little soy over and mix everything well..... oishii!