Japanese have a lot of quick meals consist of rice with various ingredients on top. We often call the dish “don” (short for donburi). A few of my previous recipes included Oyakodon and Gyudon. Negitoro Donburi (ネギトロ丼ぶり) is another all-time-favorite don for the Japanese.
Negitoro is made up of Negi (green onion) and toro (fatty tuna). Typically the meat is collected by scraping between the giant tuna fish bone with a spoon. Once collected, the meat does not look pretty but tastes amazing. You can usually find negitoro in Japanese market for much cheaper price per lb. than regular tuna (maguro).
Today I added avocado to our regular Negitoro Donburi. Avocado adds nice color and texture to this seafood topping over the rice. Sprinkle some shredded nori and enjoy!
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- 1 pkg Negitoro (chopped fatty tuna)
- 1 avocado (cut into ½" cubes, see Notes)
- 1 green onion/scallion (sliced thin if Negitoro pkg didn’t come with green onions)
- 2 servings cooked Japanese short grain rice
- Shredded seaweed (kizami nori) (to garnish)
- 1 Tbsp soy sauce
- 4 Tbsp mentsuyu (noodle soup base)
Gather all the ingredients.
- In a medium size bowl, combine Negitoro, avocado, green onions, and seasonings.
- Mix gently not to smash avocado.
- Serve Japanese rice in a bowl and let it cool down for 1-2 minute (so rice won’t “cook” Negitoro). Then spread Kizami Nori on top of rice and put Negitoro mixture on top. Garnish with more Kizami Nori.
Avocado: How to cut avocado, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.