Tuna Steak Rice Bowl

Ingredients

4 cups steamed Japanese rice
20 slices tuna sashimi
1 cucumber
2 tbsp vegetable oil
1/4 cup soy sauce
1/4 cup mirin
2 tbsps sugar
katakuriko dogtooth violet starch or cornstarch
strips of dried seaweed


Method

Make steamed rice.
Mix soy sauce, mirin, and sugar in a bowl and marinate tuna sashimi in the sauce for 15 minutes.
Cut cucumber into julienne.
Remove tuna out of the sauce and cover with some katakuriko starch.
Heat vegetable oil in a frying pan.
Fry tuna sashimi in the pan.
Pour the sauce used to marinate tuna in the pan and simmer until the liquid is almost gone. Serve steamed rice in individual bowls, and put some cucumber julienne on the rice.
Place tuna steak on the cucumber.
Sprinkle strips of dried seaweed on top.