Description
A delicious and refreshing spicy tuna udon bowl packed with flavor and texture.
Ingredients
Scale
- 12 ounces sashimi grade tuna (chopped into 1/4-inch chunks)
- 1/4 cup kewpie mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon chopped scallions
- 1 teaspoon chili crisp
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 cup white miso paste
- 1/4 cup warm water
- 1/4 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 4 teaspoons freshly grated ginger
- 2 teaspoons granulated sugar
- 2 teaspoons sesame oil
- 4 packs frozen udon noodles
- 2 avocados (chopped)
- 1/4 cup masago
- 1/4 cup furikake
- 1/4 cup chopped scallions
- 1/4 cup fried shallots
Instructions
- Prepare spicy tuna. Combine chopped tuna with kewpie mayonnaise, sriracha, chopped scallions, sesame oil, chili crisp, and salt. Stir until well combined and let sit in the refrigerator until ready to serve.
- Whisk together miso paste with warm water until well combined. Add extra virgin olive oil, rice vinegar, ginger, sugar, and sesame oil, mixing until well combined.
- Cook udon noodles according to directions on package. Drain and toss with miso ginger sauce until noodles are well coated.
- Portion noodles in 4 bowls and top with spicy tuna. Top with avocado, masago, furikake, chopped scallions, and fried shallots. Serve immediately.
Notes
- Let the spicy tuna marinate for at least 20 minutes for the best flavor.
- Feel free to adjust the level of spiciness by adding more or less sriracha.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Mixing and Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg