Hon Maguro Negitoro Don G Recipe

Rinse and cook rice

Rinse 1.5 cups short-grain sushi rice under cold water, swirling until the rinse water runs mostly clear (about 3–4 rinses). Drain and let sit 10 minutes. Combine rinsed rice and 360 ml water in a rice cooker or heavy pot. Cook according to your rice cooker instructions or bring to a boil, then reduce to low and simmer covered 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While the rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small saucepan or microwave just until sugar and salt dissolve. Transfer cooked rice to a wooden or wide bowl. Pour the vinegar mixture evenly over the rice and fold gently with a spatula or rice paddle to combine and cool—use a fanning motion if possible to give the rice a glossy finish. Cover lightly with a damp cloth to keep warm.

Prepare negitoro

Chill the tuna for 10–15 minutes so it firms slightly (easier to mince). Using a very sharp knife, finely chop the bluefin tuna into small pieces, then continue chopping and dragging the knife to create a loose, paste-like texture (negitoro). Alternatively, pulse briefly in a clean food processor for 1–2 short bursts—do not over-process; you want a coarse paste.

Season negitoro

In a bowl combine the minced tuna with 3 tbs finely chopped green onion, 1 tsp light soy sauce, 1/2 tsp mirin, 1/4 tsp sesame oil, and 1 tsp toasted sesame seeds. Gently fold to combine. Taste and adjust: add a touch more soy or mirin if needed. Keep chilled until ready to assemble.

Assemble donburi

Divide the warm seasoned sushi rice between two bowls (about 3/4 cup rice per serving). Smooth the surface and mound an even portion of the negitoro (about 100 g per bowl) on one side of each bowl or centrally, as preferred. Lay a few nori strips alongside or on top. Place small portions of pickled ginger on the side. If using wasabi, serve a small amount alongside or gently mix a pinch into the negitoro before plating.

Cook shiitake

Heat 1 tsp neutral oil in a small skillet over medium heat. Add 100 g sliced shiitake and sauté 1–2 minutes until edges begin to brown. Add 60 ml dashi (or stock), 1 tsp light soy sauce and 1 tsp mirin. Simmer until the liquid reduces slightly and mushrooms are glossy and just tender, about 2–3 minutes. Remove from heat.

Finish mushrooms

Divide the cooked shiitake between the two bowls, placing them beside or slightly atop the rice and negitoro as a warm contrast. Spoon a little of the cooking liquid over the rice for extra umami if desired.

Finish each bowl by sprinkling thinly sliced scallion greens and optional shredded shiso or microgreens over the negitoro. Drizzle 1/8 tsp toasted sesame oil lightly across each bowl for aroma. Add extra toasted sesame seeds if desired.

Serve immediately with soy sauce and wasabi on the side and pickled ginger. Eat promptly to enjoy the contrast of warm seasoned rice and chilled negitoro.