Savoury Tuna & Okra on Rice

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Cooked rice		for 4 people
Tinned tuna		1
Soy sauce		2-3 tbsp
Sugar		1-2 tsp
Mirin		1-2 tsp
Crushed sesame seeds		as required
Cucumber		1/2
Salt		as required
Sugar		as required
Rice vinegar		as required
Pickled plum puree (umeboshi)		2 tsp
Okra		20
Dashi stock		as required
Soy sauce		as required

Method

Prep

10min

Cook

10min

Put the drained tuna in a pan and put on the heat. Add the soy sauce, sugar, mirin, crushed sesame seeds and mix. Cook until the sauce is reduced.

Finely slice the cucumber and put in a bowl, sprinkle with some salt and mix.

Keep for 10 minutes then squeeze out the moisture. Mix with the sugar & rice vinegar.

Add salt into a pan of hot water and lightly boil the okra. Cut into half lengthways and deseed.

Finely chop the okra until sticky. Add into a bowl with the dashi stock and soy sauce and mix well.

Put the cooked rice in a bowl and top with the tuna from Step 1, the cucumber from Step 3 and the okra from Step 5. Garnish with pickled plum puree on top.

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