Tuna and Long Onion Don
A light sashimi dish perfect for spring.
- Nutrition facts are for one serving.
- This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Ingredients(Servings: 2)
Directions
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Cut the tuna into 5 cm (2 in.) thin slices and place into a bowl. Pour on (A) and set aside for 10 minutes.
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Cut the long onion into thin strips and soak in cold water. Pick off the soft tips of the chrysanthemum leaves.
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Add the drained long onion and chrysanthemum leaf tips to the tuna and mix lightly. Scoop the rice into bowls and top with the tuna mix.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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