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Morning Shift

Comfort Food: Ramen And Rice

We’re winding down our winter comfort food series, where we sit with local chefs, cooks and foodies to talk about comforting dishes across cuisines. And few things say “comfort” like a steaming bowl of soup. Chef Tadashi Nagura, chef of the Slurping Turtle in Chicago’s River North neighborhood, stops by the Morning Shift to share one of his favorite ramen recipes. Here's one of our favorites:

Ahi Poke Donburi (Serves 4) Ingredients:

Sushi Rice:

White Rice (12 oz uncooked)

3 oz rice vinegar

6 Tbs sugar

2 tsp salt

Poke Marinade:

2 cup soy sauce

1 cup mirin

1 cup sake

¼ cup sugar

Pinch of togarashi

Spicy Mayo:

4.5 oz mayonnaise

1 oz sriracha

20 oz Ahi Tuna (diced)

1-2 Avocados (sliced)

1 Cucumber (sliced)

2 oz Shredded Nori

2 oz Masago

Bundle of scallions

White sesame seeds (to taste)

1 daikon (shredded)


Cook rice. Mix together rice vinegar, sugar, and salt. Mix in with steamed rice. In a bowl, mix together mayo and sriracha. In a separate bowl, mix together all the marinade ingredients.

Plate 6 oz sushi rice in each bowl. Add shredded nori over top of rice (to taste). Mix together diced tuna, scallions, pinch of white sesame seeds, and spicy mayo. Portion over top of sushi rice. Top tuna with shredded daikon and masago. Drizzle poke marinade over top of dish. Plate cucumber and avocado around bowl. Yields 4.5 cups.


Chef Tadashi Nagura, chef of the Slurping Turtle

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