Marinated Tuna and Watercress Yukhoe Rice Bowl
Fresh watercress contains bitter taste, but this bitterness can be removed by parboiling it, making the watercress suitable for aemono (vegetables, meat, or seafood dressed with sauce) and ohitashi (boiled vegetables with soy sauce). "LESS SALT SOY SAUCE" goes well with gochujang (Korean red chili paste), which contains strong saltiness.
PREPARATION
- Dice tuna. Parboil watercress, put into cold water, and chop into 2cm lengths.
- Combine "LESS SALT SOY SAUCE", sesame oil, gochujang (red Korean chili paste), and sugar to make a marinade sauce. Dress tuna, watercress, and pine nuts with the sauce, and marinate for 20 minutes.
- Fill steamed rice in two bowls and top with STEP2. Break quail eggs, and place each of them at the center of the bowl.
| Servings | 2 servings |
|---|---|
| Cooking Time | 15 *Excluding the time for marinating |
| Calories (1 serving) | 461 Calories |
| Sodium (1 serving) | 1.4 g |
| Author | HANAKO ANZAI |
Ingredients
1 bundle Watercress
1 tablespoon Pine nuts
2 tablespoons LESS SALT SOY SAUCE
1 teaspoon Sesame oil
1 teaspoon Gochujang (Korean red chili paste)
1 teaspoon Sugar
300g Steamed rice
2 pcs Quail eggs
PREPARATION
- Dice tuna. Parboil watercress, put into cold water, and chop into 2cm lengths.
- Combine "LESS SALT SOY SAUCE", sesame oil, gochujang (red Korean chili paste), and sugar to make a marinade sauce. Dress tuna, watercress, and pine nuts with the sauce, and marinate for 20 minutes.
- Fill steamed rice in two bowls and top with STEP2. Break quail eggs, and place each of them at the center of the bowl.
