Recipe Studio
55 minutes•Medium•Serves 1

Japanese-Inspired Tuna Bowl

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Japanese-Inspired Tuna Bowl

By @chef1

A flavorful and balanced bowl with sesame-soy lentils, crispy teriyaki tofu, creamy tuna salad, and a ramen egg, finished with sesame seeds, nori, and chili crisp.

Recipe Rating

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Ingredients

  • ●1 cup cooked Lentils
  • ●1 tsp Sesame oil
  • ●1-2 tsp Soy sauce or tamari
  • ●small splash Rice vinegar
  • ●to taste White pepper
  • ●pinch Sugar or mirin
  • ●4 oz Firm tofu
  • ●1 tbsp Soy sauce
  • ●1 tsp Mirin
  • ●1 tsp grated Ginger
  • ●optional Garlic
  • ●1 Egg
  • ●to taste Salt
  • ●tiny drizzle Sesame oil
  • ●optional Furikake
  • ●4 oz well drained Tuna
  • ●1 tbsp Kewpie mayo
  • ●to taste Soy sauce
  • ●to taste White pepper
  • ●optional finely chopped Scallion
  • ●tiny dab optional Wasabi
  • ●to taste Toasted sesame seeds
  • ●to taste Nori strips or crumbled seaweed
  • ●to taste Chili crisp or shichimi togarashi
  • ●1 tsp Vegetable oil

Instructions

  1. 1
    Toss warm lentils with sesame oil, soy sauce, rice vinegar, and white pepper. Add a pinch of sugar or mirin if desired.
  2. 2
    Heat the measured 1 teaspoon vegetable oil in a nonstick pan. Pan-fry the 4 oz firm tofu until deeply golden, retaining the oil. Finish with soy sauce, mirin, grated ginger and optional garlic. Let the sauce reduce until it clings.
  3. 3
    Boil egg for 6½ minutes. Ice bath, peel, and halve. Season with salt, a tiny drizzle of sesame oil, and optional furikake.
  4. 4
    Mix tuna (very well drained) with Kewpie mayo, soy sauce, and white pepper. Optional upgrades: finely chopped scallion, tiny dab of wasabi.
  5. 5
    Assemble the bowl: sesame-soy lentils, teriyaki tofu (one quadrant), tuna salad (cool quadrant), jammy egg on top. Finish with toasted sesame seeds, nori strips or crumbled seaweed, and chili crisp or shichimi togarashi.

Recipe details

Cuisine
Japanese-inspired
Category
Main course
Preparation
18 minutes
Cooking
32 minutes

Estimated total: 55 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Prepare ginger and egg ice bath: 5 min planning allowance (simple_prep)
  • Warm cooked lentils: 1 min planning allowance (finish_warm)
  • Dress lentils: 3 min planning allowance (mix)
  • Heat measured tofu oil: 3 min planning allowance (pan_preheat)
  • Pan-fry tofu one batch: 8 min planning allowance (sear_batch)
  • Reduce tofu finishing sauce: 3 min planning allowance (sauce_heat)
  • Bring egg water to boil: 10 min planning allowance (boil_heat)
  • Ice-bath egg: 5 min planning allowance (ice_bath)
  • Peel halve and season egg: 2 min planning allowance (transfer)
  • Mix drained tuna salad: 3 min planning allowance (mix)
  • Assemble bowl and finishing toppings: 5 min planning allowance (assemble)
  • One small nonstick pan with all measured frying oil retained. Pan-fry the 4 oz tofu as one batch; cooking and reducing allowances are estimates, follow color and sauce consistency. Lentils are already cooked; no dry-lentil cooking time.
  • Lentils: USDA cup portion weight
  • Matched cooked lentils without salt as no salt was specified.
  • Sesame oil: USDA tsp portion weight
  • Soy sauce or tamari: USDA tsp portion weight
  • Soy sauce or tamari: Midpoint of stated quantity range
  • Selected Tamari as the first option for 'Soy sauce or tamari'.
  • Rice vinegar: product-label volume convention (teaspoon 5 mL, tablespoon 15 mL, cup 240 mL)
  • Rice vinegar: USDA FoodData Central Branded: KIKKOMAN, published 2021-10-28; product-label estimate, formulation and label rounding may vary (https://fdc.nal.usda.gov/food-details/2158088/nutrients)
  • Recipe Studio chosen allowance: small splash unseasoned rice vinegar = 1 tsp for the whole recipe; estimate, not a measured amount.
  • White pepper: USDA tsp, ground portion weight
  • White pepper: Seasoning allowance: 1/4 tsp per 4 servings
  • USDA white pepper.
  • Excludes optional Sugar or mirin
  • Portion ID is null for mass unit 'oz'.
  • Soy sauce: USDA tbsp portion weight
  • Selected Shoyu as a generic soy sauce.
  • Mirin: product-label volume convention (teaspoon 5 mL, tablespoon 15 mL, cup 240 mL)
  • Mirin: Kikkoman manufacturer label accessed 2026-10-22: 1 tbsp (15 mL), 50 kcal, 12 g carbohydrate, 0 g fat/protein, 5 mg sodium; fiber unreported. Chosen mirin-style cooking-seasoning reference, not hon-mirin or rice wine; formulations and alcohol content differ. No alcohol evaporation adjustment. (https://kikkomanusa.com/products/kotteri-mirin/kotteri-mirin-20-oz/)
  • Chosen Kikkoman Kotteri mirin-style sweet cooking seasoning label; not hon-mirin or rice wine, actual product varies.
  • Ginger: USDA tsp portion weight
  • Matched raw ginger root for grated ginger.
  • Excludes optional Garlic
  • Egg: USDA large portion weight
  • Unspecified egg size assumed to be 'large'.
  • Unweighed Salt: only documented zero nutrients included
  • Sesame oil: USDA tsp portion weight
  • Recipe Studio chosen allowance: tiny drizzle = 1/4 tsp per serving per listed row, total across that row’s uses; estimate, not a measured amount or universal conversion.
  • Excludes optional Furikake
  • Selected light tuna in water, drained solids, as it's a common type and 'well drained' is specified. Portion ID is null for mass unit 'oz'.
  • Kewpie mayo: Kewpie Japanese-import manufacturer label accessed 2026-10-22: 1 tbsp (15 g), 100 kcal, 11 g fat, 0 g carbohydrate/fiber/protein, 105 mg sodium. Standard original product reference; regional and reduced-fat products differ. Label zeros are rounded. (https://www.kewpieshop.com/cdn/shop/files/KA_Mayo_Mayo_Import_450g_Back_700x700.jpg?v=1763402199)
  • Kewpie mayo: USDA tbsp portion weight
  • Original Kewpie Japanese-import manufacturer label; chosen regional product, other formulations differ.
  • Soy sauce: USDA tsp portion weight
  • Recipe Studio chosen allowance: ordinary shoyu soy sauce = 1 tsp per serving; estimate, not a measured amount or universal conversion.
  • White pepper: USDA tsp, ground portion weight
  • White pepper: Seasoning allowance: 1/4 tsp per 4 servings
  • USDA white pepper.
  • Excludes optional Scallion
  • Excludes optional Wasabi
  • Toasted sesame seeds: USDA cup portion weight
  • Recipe Studio chosen allowance: unsalted toasted sesame-kernel finishing amount = 1/4 tsp per serving, using USDA toasted-kernel cup weight; estimate, not a measured amount or universal conversion.
  • Nori strips or crumbled seaweed: Eden manufacturer package label accessed 2026-10-22: 1 sheet (2.5 g), 10 kcal, 0 g fat, 1 g carbohydrate, 1 g protein, 0 mg sodium. Fiber less than 1 g omitted. Chosen plain toasted nori brand; not seasoned/oiled seaweed snacks or other species. Current gallery label supersedes old 5-kcal product prose. (https://cdn11.bigcommerce.com/s-j00trvqcfv/images/stencil/1280x1280/products/5851/37561/108980-1__27462.1787165850.jpg?c=1)
  • Nori strips or crumbled seaweed: USDA sheet portion weight
  • Recipe Studio chosen allowance: plain toasted nori finishing amount = 1/4 Eden sheet per serving, first alternative nori, not other seaweed; estimate, not a measured amount or universal conversion.
  • Chili crisp or shichimi togarashi: Fly By Jing Original manufacturer label accessed 2026-10-22: 1 tsp (5 g), 30 kcal, 3 g fat, 0 g carbohydrate/fiber/protein, 65 mg sodium. Chosen original chili-crisp formulation; other brands and oil-to-solids ratios vary. Label zeros rounded. Not shichimi dry spice or plain chili oil. (https://cdn.shopify.com/s/files/1/0065/8515/5653/files/CC-Original-NFP.png?v=1742595140)
  • Chili crisp or shichimi togarashi: USDA tsp portion weight
  • Recipe Studio chosen allowance: chili crisp finishing amount = 1/2 tsp per serving, first alternative chili crisp; chosen Fly By Jing Original, not dry shichimi; estimate, not a measured amount or uni
  • Vegetable oil: USDA tablespoon portion weight
  • New explicit recipe ingredient proposed for owner approval, not inferred original quantity.
  • Rice vinegar: original amount “small splash”; interpreted as “1 tsp”. Recipe Studio chosen allowance: small splash unseasoned rice vinegar = 1 tsp for the whole recipe; estimate, not a measured amount.
  • Sugar or mirin: original amount “pinch”; interpreted as “0.0625 tsp”. Recipe Studio chosen allowance: sugar pinch = 1/16 tsp for the recipe; first alternative sugar, not mirin; estimate, not a measured amount.
  • Sesame oil: original amount “tiny drizzle”; interpreted as “0.25 tsp”. Recipe Studio chosen allowance: tiny drizzle = 1/4 tsp per serving per listed row, total across that row’s uses; estimate, not a measured amount or universal conversion.
  • Soy sauce: original amount “to taste”; interpreted as “1 tsp”. Recipe Studio chosen allowance: ordinary shoyu soy sauce = 1 tsp per serving; estimate, not a measured amount or universal conversion.
  • Toasted sesame seeds: original amount “to taste”; interpreted as “0.25 tsp”. Recipe Studio chosen allowance: unsalted toasted sesame-kernel finishing amount = 1/4 tsp per serving, using USDA toasted-kernel cup weight; estimate, not a measured amount or universal conversion.
  • Nori strips or crumbled seaweed: original amount “to taste”; interpreted as “0.25 sheet”. Recipe Studio chosen allowance: plain toasted nori finishing amount = 1/4 Eden sheet per serving, first alternative nori, not other seaweed; estimate, not a measured amount or universal conversion.
  • Chili crisp or shichimi togarashi: original amount “to taste”; interpreted as “0.5 tsp”. Recipe Studio chosen allowance: chili crisp finishing amount = 1/2 tsp per serving, first alternative chili crisp; chosen Fly By Jing Original, not dry shichimi; estimate, not a measured amount or universal conversion.

tuna · lentils · teriyaki tofu · ramen egg

Estimated nutrition per serving

812 calories · 69 g protein · 50.5 g carbohydrate · 39.6 g fat

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional Sugar or mirin; Excludes optional Garlic; Excludes optional Furikake; Excludes optional Scallion; Excludes optional Wasabi Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

lunch
spring
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