SACRED GRAIN

Japanese chef Makiko Sano shares delicious dishes exploring the full potential of rice, reimagining this staple food in a practical yet inventive way

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TUNA POKE Serves 2

INGREDIENTS

• 300g/10½oz japonica rice

• 1 fully ripe avocado

• 160g/5½oz very fresh, sashimi-grade tuna, cubed

• 2 spring onions, stalk only, finely chopped

For the marinade

• 2 tbsp mirin

• 4 tbsp Japanese soy sauce

• ½ tsp sesame oil

• 1 tsp grated garlic

• 1 pea-sized squeeze of wasabi paste

• 2 tsp white sesame seeds

1. Prepare your japonica rice according to the packet instructions. Once ready, leave it to cool by spreading it on a wide plate, while you prepare the toppings for the dish.

2. Heat the mirin in a small pan to remove the alcohol, then allow to cool (you can, if you wish, omit this step). Cut the tuna into 1.5cm cubes.

3. Mix the cooled mirin, soy sauce, sesame oil, garlic, wasabi and sesame seeds in a bowl. Add the raw tuna and mix well, then refrigerate for around 15 minutes, to allow the flavours to blend and the tuna to cure.

4. Just before serving, peel, stone and cut the avocado into 1.5cm cubes. Add the avocado to the cured tuna and spices and mix gently.

5. Divide the now-cooled rice between two bowls, then serve the avocado and tuna mixture on top of the rice.

6. Finish with a sprinkle of the finely chopped spring onions and the white sesame seeds.

KATSU DON Serves 1

INGREDIENTS

• 150g/5oz japonica rice

• 120g/4oz pork loin

• Vegetable oil

• 2 medium eggs