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

Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo.

Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo You can cook Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo using 15 ingredients and 7 steps. Here is how you achieve it.

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

  1. Prepare 300 grams of Tuna (sashimi grade).
  2. Prepare 1 of Avocado.
  3. You need 300 grams of Nagaimo.
  4. It’s 1 bunch of Mizuna leaves (or lettuce).
  5. It’s of Yukhoe sauce.
  6. It’s 1 tbsp of ●Oyster sauce.
  7. Prepare 4 tbsp of ●Soy sauce.
  8. You need 2 tbsp of ● Mirin.
  9. You need 1 tbsp of ● Sugar.
  10. Prepare 1 tsp of ●Gochjang.
  11. Prepare 1 tsp of ●Grated garlic (or tubed).
  12. Prepare 1 tbsp of ● Sesame oil.
  13. It’s of Wasabi mayonnaise.
  14. Prepare 2 tbsp of Mayonnaise.
  15. Prepare 1 tsp of Wasabi.

Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo step by step

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