Avocado & Negitoro Donburi

Donburi, or Japanese rice bowl dish, is the standard quick lunch or dinner in a Japanese household.  Sometimes shortened to just “don 丼”, it’s a bowl of rice topped with fish or meat, veggies, and a simple sauce. When you have leftover ingredients you are trying to use up, you can cook donburi for the family.

Negitoro (ネギトロ) is simply the leftover tuna that can’t be sliced nicely into sashimi slices.  It’s the deliciously, fatty meat that is scraped off around the bones and off the skin. It’s like a minced tuna that is rich in flavor, but not pretty enough to serve on its own.  The negitoro is generally mixed with green onion and added into a rice bowl, to create a popular Japanese comfort food.

Avocado & Negitoro Donburi

Ingredients

• ½ lb Negitoro (chopped tuna)
• 1 avocado (cut into ¼" cubes, see Notes)
• 1 green onion/scallion (sliced thin if Negitoro pkg didn’t come with green onions)
• 2 cups cooked Japanese short grain rice (roughly 1 cup for each bowl)
• ¼ cup shredded nori seaweed (kizami nori) (to garnish)
• 1 tsp white sesame seeds (roasted/toasted)

Seasonings:

• 2 Tbsp mentsuyu (noodle soup base)
• 2 tsp soy sauce

Instructions

1. Gather all the ingredients.
2. Serve steamed rice in each bowl, sprinkle some sesame seeds, and let cool. Chop green onion.
3. Slice open the avocado and remove the pit.
4. Cut the avocado into cubes and scoop out the avocado into a bowl.
5. Combine negitoro, avocado, green onion in the bowl.  Add soy sauce and mentsuyu and gently mix together without smashing avocado.
6. Sprinkle some shredded nori seaweed and serve the mixture on top. Garnish with more nori and green onion.

https://www.justonecookbook.com/negitoro-avocado-donburi/