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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, yukhoe-syle rice bowl with tuna, avocado and nagaimo. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook yukhoe-syle rice bowl with tuna, avocado and nagaimo using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo:
  1. Get 300 grams Tuna (sashimi grade)
  2. Take 1 Avocado
  3. Get 300 grams Nagaimo
  4. Take 1 bunch Mizuna leaves (or lettuce)
  5. Make ready Yukhoe sauce
  6. Make ready 1 tbsp ●Oyster sauce
  7. Take 4 tbsp ●Soy sauce
  8. Take 2 tbsp ● Mirin
  9. Take 1 tbsp ● Sugar
  10. Get 1 tsp ●Gochjang
  11. Make ready 1 tsp ●Grated garlic (or tubed)
  12. Prepare 1 tbsp ● Sesame oil
  13. Take Wasabi mayonnaise
  14. Get 2 tbsp Mayonnaise
  15. Make ready 1 tsp Wasabi
Instructions to make Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo:
  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.

So that’s going to wrap this up with this exceptional food yukhoe-syle rice bowl with tuna, avocado and nagaimo recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!