Ingredients for 1 Serving

Negi toro (ねぎとろ / Negi toro) 50 g
Avocado (アボカド / Abokado) 1/2
Yuzu juice (柚子果汁 / Yuzu kajū) From 1 small yuzu
(For the class, we’ll use what’s left over from making yuzu koshō)
Daikon sprouts (かいわれ菜 / Kaiware-na) 1/4 bunch
Onsen tamago (温泉卵 / Onsen tamago) 1
(Soft-boiled egg traditionally boiled in hot-spring water)
Cooked rice (ご飯 / Gohan) 200 g
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) Pinch

Sauce
Soy sauce (醤油/ Shōyu) 2 tsp
Yuzu koshō (柚子こしょう / Yuzu koshō) 1/2 tsp

Mayonnaise (マヨネーズ / Mahyonēhzu) To taste

How to Make
1. Cut the avocado in half, and remove the seed and skin. Cut each half into slices about 5 mm wide. Drizzle on the yuzu juice.
2. Cut the roots off of the daikon sprouts and then cut the sprouts in half. Set these aside.
3. In a small bowl, combine the soy sauce and yuzu koshō, and mix.
4. Add the rice to a serving bowl. Cover the rice evenly with the daikon sprouts and add the avocado slices. Place the negi toro on top of the avocado slices, and then add the onsen tamago. Top with the sauce and mayonnaise. Garnish with sesame seeds.

 

Recipe Developed by Machiko Tateno

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