Katsuo Mentai Don
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Main Ingredient : | |||
1 | Pindang Tongkol | 100 | 7 |
2 | Water | 1000 | 71 |
3 | Lemon | 25 | 1.8 |
4 | Onions, chopped | 15 | 1.1 |
5 | Cooking oil | 10 | 0.7 |
6 | Rice | 200 | 14.2 |
| Mentai Mayo: | |||
1 | MAYUMI® | 35 | 2.5 |
2 | AJI-NO-MOTO® PLUS® | 0.25 | 0 |
3 | Tobiko | 0.5 | 0 |
4 | Chili sauce | 5 | 0.4 |
5 | Paprika Powder | 0.25 | 0 |
6 | Water | 15 | 1.1 |
7 | Ovalett | 1.5 | 0.1 |
| Additional Materials: | |||
1 | Mitsuba | 0.5 | 0 |
2 | Bon Nori | 0.5 | 0 |
Coat the Tuna with lemon juice and steam with the remaining squeezed lemon juice.
Cook the Rice
Mix the ovalett with hot water using a mixer until thickened.
Mix the MAYUMI® with AJI-NO-MOTO® PLUS®, Tobiko, Chili Sauce, Paprika Powder, and ovalett solution.
Sauté the onions in oil until browned, then add the tuna and mix well.
Mix half of the mentai sauce with the sautéed tuna.
Arrange the rice, fish, and mentai sauce in a bowl and grill using a blow torch.
Garnish with mitsuba leaves and bon nori.