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Yukhoe-syle Rice Bowl With Tuna, Avocado And Nagaimo Recipe

Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo Recipe
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Serving : 4
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Prepare the ingredients before making Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo in your home. Then, follow these steps below to serve Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo for your family or friends.

Ingredients: Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo

  • 300 grams Tuna (sashimi grade)
  • 1 Avocado
  • 300 grams Nagaimo
  • 1 bunch Mizuna leaves (or lettuce)
  • Yukhoe sauce
  • 1 tbsp ●Oyster sauce
  • 4 tbsp ●Soy sauce
  • 2 tbsp ● Mirin
  • 1 tbsp ● Sugar
  • 1 tsp ●Gochjang
  • 1 tsp ●Grated garlic (or tubed)
  • 1 tbsp ● Sesame oil
  • Wasabi mayonnaise
  • 2 tbsp Mayonnaise
  • 1 tsp Wasabi

How to Make Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo in your home by yourself.

    Step 1
  • Combine the ingredients for the yukhoe sauce.
  • Step 2
  • Cut the tuna, nagaimo and avocado into small cubes. Sprinkle lemon juice over the avocado to prevent discolouring.
  • Step 3
  • 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.
  • Step 4
  • Cut the mizuna leaves roughly and leave in the water to refresh. Drain with a salad spinner.
  • Step 5
  • Put hot rice in a bowl. Place a lot of mizuna leaves on top. Spoon over the rest of the yukhoe sauce.
  • Step 6
  • Add the drained nagaimo and avocado to the marinated tuna. Mix gently. Transfer onto the mizuna leaves.
  • Step 7
  • Garnish with sesame seeds, nori and young scallions and drizzle over the wasabi mayonnaise. Optionally, top with a poached egg.
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