NEGITORO DONBURI WITH GARLIC CHIPS-にんにくねぎとろ丼
Negitoro is a mixture made with TORO (fatty tuna) and sliced green onions. You can find this at any sushi restaurant or order it if it’s not on the menu. The combination of green onion and tuna is perfect and to die for when you put it on top of warm rice or even better, sushi rice! This method of putting a mixture on top of rice is called “DONBURI”.This recipe has a twist because of the garlic chips.
Serves 4
300g sushi grade tuna or toro (fatty tuna)
5-6 cloves garlic
½ green onion
1 sheet nori (dried seaweed)
2 tbsp. white ground sesame
½ tsp. salt
3 tbsp. sesame oil
2 tbsp. soy sauce
4 servings warm white rice
1. Chop the tuna into small pieces or to make it even better, grab your knife and chop it up even more. Put it into a bowl. Cut the onions and nori into small pieces and add into the bowl of tuna. Add the ground white sesame and ½ tsp. salt and mix well.
2. Slice the garlic thin. Take out the stems in the middle. They should have tiny holes in the slices now. Heat 3 tbsp sesame oil on low heat in a frying pan. Cook till they turn brown, DO NOT BURN! Take excess oil out by placing the garlic on a paper towel. Keep the oil and set aside.
3. Divide the warm rice into 4 bowls. Top them off with the tuna mixture.
4. Mix together the soy sauce and leftover sesame oil in a small bowl. Drizzle this mixture on top of each bowl and top it off with the garlic chips.
