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Fish, East Asian

Soy sauce simmered tuna with rice

Soy sauce simmered tuna with rice is a Japanese dish for 4 people, ready in 30 minutes, easy to make, at €5.40 per serving. Tuna cubes simmer gently in a sweet soy and ginger sauce with carrots and green beans, served over rice. The key is not overcooking the tuna so it stays tender.

Tuna cubes simmered gently in a ginger soy sauce, a simple Japanese dish ready in no time at all.

Soy sauce simmered tuna with rice
Total time
30 min
Difficulty
Easy
Cost per person
€5.40
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Here, the tuna isn't seared but gently simmered, Japanese style, in a soy sauce flavored with ginger and mirin. The flesh stays tender, almost melting, soaking up the sweet and salty sauce. Carrots and green beans add crunch, and the rice soaks up all that fragrant broth, which is really what makes the dish work.

This is an ideal weeknight recipe when you want to eat fish without spending your whole evening cooking. The result surprises with its softness, far from the usual idea of cooked tuna. Count on it for a small dinner with adults or teens who enjoy Asian flavors, an evening when you want something simple but still a change from the usual.

The ingredients

4 people

Fish counter

  • Tuna steaks 600 g

Pantry

  • Soy sauceoften in the pantry 4 tbsp
  • Mirin or honeyoften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Fresh ginger 30 g
  • Carrots 3
  • Green beans 200 g
  • Scallions 2

Allergens Fish, Soy, Gluten

The step by step recipe

  1. Cut the tuna into 3 cm cubes and blanch them for thirty seconds in hot water, then drain. 1 min

    This step removes the fishy smell and firms up the flesh.

  2. Slice the carrots into rounds, trim the green beans, and cut the ginger into thin strips.

    The carrot rounds shouldn't be too thick.

  3. Cook the rice in salted water, then drain it. 11 min

    It's ready right when the tuna finishes cooking.

  4. Bring 20 cl of water, the soy sauce, mirin, sugar, and ginger to a simmer, then add the carrots and green beans. 8 min

    The sauce should taste clearly sweet and salty.

  5. Add the tuna cubes and let simmer gently over low heat, basting regularly. 8 min

    Baste with a spoon every two minutes.

  6. Serve over the rice, topped with sauce and sprinkled with scallions.

    The reduced sauce over the rice is the best part of the dish.

Our tips to get it right

  • Pick fresh, thick tuna steaks, they'll handle the quick cooking better without drying out.
  • Slice the ginger into very thin strips so it infuses the sauce without overpowering it.
  • Keep an eye on the heat while the tuna simmers, the sauce should never boil hard if you want it to stay smooth.

The variations

  • Swap the tuna for salmon or cod, the cooking stays the same but the texture will be flakier.
  • For a vegetarian version, replace the tuna with firm tofu cubes, added only in the last two minutes.
  • For kids, cut the ginger in half and add an extra spoon of sugar to soften the sauce.

What to serve it with

  • Steamed white rice
  • Miso soup starter
  • Plain green tea

Storage

The simmered tuna keeps for 2 days in the fridge in a sealed container, ideally stored apart from the rice. Reheat it gently in a pan or saucepan so the fish doesn't dry out. Freezing isn't recommended, it would affect the tuna's texture.

Questions about this dish

Can you replace the mirin with something else?

Yes, the honey listed in the recipe works well as a substitute. A mix of rice vinegar and sugar can also work in a pinch if you have neither.

Why blanch the tuna before cooking it?

This quick dip in hot water removes the strong raw fish smell and firms up the flesh slightly. It's a classic step in Japanese cooking before simmering fish.

Can you prepare this dish ahead of time?

You can chop the vegetables and make the sauce several hours ahead. Cook the tuna right before serving though, since it quickly loses its tenderness when reheated.

What type of tuna works best for this recipe?

A fresh, thick, deep red tuna steak gives the best result. Frozen tuna works too, as long as you thaw it fully and pat it dry before cutting it into cubes.

How long does it take to make a soy sauce simmered tuna with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a soy sauce simmered tuna with rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a soy sauce simmered tuna with rice cost?

About €5.40 per serving, or €21.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Always check the labels of the products you buy.

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