Negitoro Don is a creamy and flavorful Japanese rice bowl made with minced tuna (negitoro), green onions, and a silky egg yolk. This simple yet delicious dish is easy to make at home and requires just a few ingredients. Follow this authentic step-by-step recipe to enjoy restaurant-quality negitoro don with ingredient substitutions for accessibility!
Negitoro Don
Difficulty: ★★★☆☆2
servings15
minutes15
minutesIngredients
- For the Tuna Mixture:
7–10 oz (200–300g) sashimi-grade tuna (Use fatty tuna (toro) if available, or regular sashimi-grade tuna (maguro))
2 tsp mayonnaise (Japanese Kewpie mayo recommended for a richer taste)
2 tbsp chopped green onions (scallions) (Substitute: Chives or finely minced shallots)
- For Serving:
2 servings steamed Japanese rice (Short-grain sushi rice recommended for the best texture)
2 egg yolks (Use pasteurized eggs if preferred)
Directions
- Prepare the Tuna
If using a whole tuna fillet (saku), slice it into thin pieces for easier blending. - Blend the Tuna Mixture
Add the sliced tuna and mayonnaise into a food processor or blender.
Pulse a few times until the tuna becomes smooth but still has a slightly chunky texture.
Do not over-blend, as the tuna should retain some texture. - Mix in the Green Onions
Transfer the minced tuna to a small bowl.
Gently mix in the chopped green onions to add freshness and a slight crunch. - Assemble the Negitoro Don
Scoop steamed rice into individual serving bowls.
Spoon the negitoro (minced tuna mixture) evenly over the rice.
Place a raw egg yolk in the center for a rich, creamy finish.
Garnish with extra green onions or wasabi (optional). - Serve & Enjoy!
Mix the egg yolk with the tuna and rice before eating for a creamy texture.
Serve with soy sauce and pickled ginger on the side.
Notes
- ✔ For the best texture: Pulse the tuna mixture gently to avoid over-blending.
✔ For extra umami: Add a few drops of soy sauce to the minced tuna before serving.
✔ For a spicy kick: Mix in a small amount of wasabi or chili oil.
✔ For a vegetarian version: Substitute tuna with avocado and season with soy sauce.
✔ Storage: Negitoro is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 12 hours.