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’m gonna show you how to prepare a special dish, yukhoe-syle rice bowl with tuna, avocado and nagaimo. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo is something which I have loved my entire life.

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

The ingredients needed to make Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo:
  1. Take 300 grams Tuna (sashimi grade)
  2. Take 1 Avocado
  3. Get 300 grams Nagaimo
  4. Prepare 1 bunch Mizuna leaves (or lettuce)
  5. Get Yukhoe sauce
  6. Make ready 1 tbsp ●Oyster sauce
  7. Prepare 4 tbsp ●Soy sauce
  8. Take 2 tbsp ● Mirin
  9. Make ready 1 tbsp ● Sugar
  10. Make ready 1 tsp ●Gochjang
  11. Prepare 1 tsp ●Grated garlic (or tubed)
  12. Prepare 1 tbsp ● Sesame oil
  13. Take Wasabi mayonnaise
  14. Make ready 2 tbsp Mayonnaise
  15. Take 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. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!