Tekka Don is a delicious Japanese rice bowl topped with marinated tuna sashimi, grated yam (nagaimo), shiso leaves, and a rich egg yolk. This dish is packed with umami and nutrients, making it a perfect quick and healthy meal. Follow this authentic step-by-step recipe, with ingredient substitutions for accessibility!
Tekka Don
Difficulty: ★★☆☆☆1
servings30
minutes15
minutesIngredients
- For the Tuna & Marinade:
1 piece (saku) sashimi-grade tuna (about 4–5 oz / 120–150g)
2 tsp mirin (Substitute: 2 tsp sugar + 1 tsp water)
1 tsp sake (Substitute: Dry white wine with a pinch of sugar)
3–4 tbsp soy sauce (Adjust to taste)
- For the Bowl:
Steamed Japanese rice (as needed) (Use short-grain sushi rice for the best texture)
Nagaimo (Japanese mountain yam), grated (as needed) (Substitute: Grated taro or omit if unavailable)
2 shiso leaves, thinly sliced (Substitute: Basil or baby spinach for a fresh herbal touch)
1 egg yolk (Use pasteurized eggs if preferred)
Directions
- Prepare the Tuna
Slice the sashimi-grade tuna into thin pieces for a delicate texture. - Make the Marinade & Marinate the Tuna
In a small bowl, mix mirin, sake, and soy sauce until combined.
Submerge the tuna slices in the marinade and let them soak for at least 30 minutes in the refrigerator. - Prepare the Toppings
Grate the nagaimo using a fine grater to achieve a smooth, slightly sticky texture.
Thinly slice the shiso leaves into fine strips. - Sear Half of the Tuna (Optional Step for a Flavorful Twist)
Heat a non-stick pan over medium heat and lightly sear half of the marinated tuna slices for 10–15 seconds per side.
Leave the other half raw for contrast in texture and flavor. - Assemble the Tekka Don
In a serving rice bowl, layer the ingredients in the following order:Steamed rice
Grated nagaimo
Half of the shiso leaves
Marinated tuna (both raw and seared)
Egg yolk in the center
Remaining shiso leaves for garnish - Serve & Enjoy!
Serve immediately with extra soy sauce or wasabi on the side, if desired.
Mix the egg yolk into the tuna and rice for a creamy texture and rich flavor.
Notes
For the best texture: Use fresh sushi-grade tuna and slice it thinly for a delicate mouthfeel. For extra umami: Let the tuna marinate overnight for deeper flavor. For a spicy kick: Add a touch of wasabi or shichimi (Japanese seven-spice). For a vegetarian option: Replace tuna with avocado slices, marinated tofu, or tamago (Japanese omelet). Storage: Marinated tuna can be stored in the fridge for up to 12 hours before serving.