ネギトロ丼 negi toro don

many people abroad seem to think that we japanese eat sushi at home. the kind of sushi with a thin slice of fish flesh and a small rice ball underneath. in fact though, we don’t really eat those at home. it requires a high level of skill to which we usually depend on professionals.

an alternative solution for sushi-esque dish for home is this type of 丼 “don” dish with raw fish on top. “don” dish is usually a ball of rice with main course & side dish altogether on top as topping. topping can be anything, doesn’t necessarily have to be raw fish only. it can be tenpura, chicken & egg, beef stew, etc. it is a very practical & efficient dish.

anyway, today’s topping is negi-toro, fatty tuna tartar mixed with leek (negi) chops, along with a few slices of flounder sashimi, decorated on japanese “shiso” basil leaves. as its sauce, i used soy sauce, mixed with grated wasabi & a tiny bit of grated ginger.

for my portion of negi-toro don, one more ingredient was added – my favorite food called “natto”, fermented soy beans, which makes a perfect resonance with other ingredients (so i believe). after living more than 10 years in Japan, my Dutch husband still refuses to eat it, claiming it’s because of the smell. but to be honest i think the smell of cheese is much stronger and unbearable.

with tofu salad as an extra dish.

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