Spicy tuna donburi, or don, is a Japanese dish with seared tuna chunks coated in a delicious Kewpie mayo, Sriracha & togarashi sauce. Sided with steamed jasmine rice. Sprinkled with sesame seeds and spring onion, and served alongside tender sautéed pak choi, this dish is truly one to savour and remember!
Togarashi Tuna Donburi
Togarashi Tuna Donburi
with jasmine rice & pak choi
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Jasmine Rice
- Kewpie Mayo
- Line-caught Tuna Fillet
- Line-caught Tuna Fillets
- Mixed Sesame Seeds
- Pak Choi
- Salad Leaves
- Sesame Oil
- Spring Onion
- Spring Onions
- Sriracha Sauce
- Togarashi Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
HEY, JASMINE!
Place the rinsed rice in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SALAD & PREP
In a bowl, combine the rinsed salad leaves, ½ the togarashi spice, ½ the sesame seeds, the chopped spring onion greens, a drizzle of oil, and seasoning. Set aside. In a bowl, combine the mayo, the sriracha, the remaining togarashi spice (to taste), the sesame oil, and seasoning.
PERKY PAK
Place a pan over a medium heat with a drizzle of oil. When hot, add the chopped pak choi and fry for 1-2 minutes until slightly softened, shifting occasionally. Remove from pan on completion and season to taste.
THE TUNA IS OFF THE HOOK
Pat the tuna dry with paper towel. Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds until seared, shifting occasionally. On completion, add to the bowl with the sriracha-mayo sauce and toss until fully coated.
DON DON DON!
Serve up the jasmine rice and top with the sautéed pak choi and the spicy tuna. Sprinkle over the remaining sesame seeds and the spring onion greens. Side with the sesame salad. Meshiagare, Chef!
Jasmine Rice - 100ml
Salad Leaves - 20g
Togarashi Spice - 2,5ml
Mixed Sesame Seeds - 5ml
Spring Onion - 1
Kewpie Mayo - 15ml
Sriracha Sauce - 10ml
Sesame Oil - 10ml
Pak Choi - 100g
Line-caught Tuna Fillet - 150g
HEY, JASMINE!
Place the rinsed rice in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SALAD & PREP
In a bowl, combine the rinsed salad leaves, ½ the togarashi spice, ½ the sesame seeds, the chopped spring onion greens, a drizzle of oil, and seasoning. Set aside. In a bowl, combine the mayo, the sriracha, the remaining togarashi spice (to taste), the sesame oil, and seasoning.
PERKY PAK
Place a pan over a medium heat with a drizzle of oil. When hot, add the chopped pak choi and fry for 1-2 minutes until slightly softened, shifting occasionally. Remove from pan on completion and season to taste.
THE TUNA IS OFF THE HOOK
Pat the tuna dry with paper towel. Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds until seared, shifting occasionally. On completion, add to the bowl with the sriracha-mayo sauce and toss until fully coated.
DON DON DON!
Serve up the jasmine rice and top with the sautéed pak choi and the spicy tuna. Sprinkle over the remaining sesame seeds and the spring onion greens. Side with the sesame salad. Meshiagare, Chef!
Jasmine Rice - 200ml
Salad Leaves - 40g
Togarashi Spice - 5ml
Mixed Sesame Seeds - 10ml
Spring Onion - 1
Kewpie Mayo - 30ml
Sriracha Sauce - 20ml
Sesame Oil - 20ml
Pak Choi - 200g
Line-caught Tuna Fillets - 300g
HEY, JASMINE!
Place the rinsed rice in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SALAD & PREP
In a bowl, combine the rinsed salad leaves, ½ the togarashi spice, ½ the sesame seeds, the chopped spring onion greens, a drizzle of oil, and seasoning. Set aside. In a bowl, combine the mayo, the sriracha, the remaining togarashi spice (to taste), the sesame oil, and seasoning.
PERKY PAK
Place a pan over a medium heat with a drizzle of oil. When hot, add the chopped pak choi and fry for 2-3 minutes until slightly softened, shifting occasionally. Remove from pan on completion and season to taste.
THE TUNA IS OFF THE HOOK
Pat the tuna dry with paper towel. Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds until seared, shifting occasionally. On completion, add to the bowl with the sriracha-mayo sauce and toss until fully coated.
DON DON DON!
Serve up the jasmine rice and top with the sautéed pak choi and the spicy tuna. Sprinkle over the remaining sesame seeds and the spring onion greens. Side with the sesame salad. Meshiagare, Chef!
Jasmine Rice - 300ml
Salad Leaves - 60g
Togarashi Spice - 7,5ml
Mixed Sesame Seeds - 15ml
Spring Onions - 2
Kewpie Mayo - 45ml
Sriracha Sauce - 30ml
Sesame Oil - 30ml
Pak Choi - 300g
Line-caught Tuna Fillets - 450g
HEY, JASMINE!
Place the rinsed rice in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SALAD & PREP
In a bowl, combine the rinsed salad leaves, ½ the togarashi spice, ½ the sesame seeds, the chopped spring onion greens, a drizzle of oil, and seasoning. Set aside. In a bowl, combine the mayo, the sriracha, the remaining togarashi spice (to taste), the sesame oil, and seasoning.
PERKY PAK
Place a pan over a medium heat with a drizzle of oil. When hot, add the chopped pak choi and fry for 2-3 minutes until slightly softened, shifting occasionally. Remove from pan on completion and season to taste.
THE TUNA IS OFF THE HOOK
Pat the tuna dry with paper towel. Return the pan, wiped down if necessary, to a high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds until seared, shifting occasionally. On completion, add to the bowl with the sriracha-mayo sauce and toss until fully coated.
DON DON DON!
Serve up the jasmine rice and top with the sautéed pak choi and the spicy tuna. Sprinkle over the remaining sesame seeds and the spring onion greens. Side with the sesame salad. Meshiagare, Chef!
Jasmine Rice - 400ml
Salad Leaves - 80g
Togarashi Spice - 10ml
Mixed Sesame Seeds - 20ml
Spring Onions - 2
Kewpie Mayo - 60ml
Sriracha Sauce - 40ml
Sesame Oil - 40ml
Pak Choi - 400g
Line-caught Tuna Fillets - 600g
Woolies Products in this dish
