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WY EATS: Spicy Tuna Don Another hit from our RAW series — best washed down with ice cold Kirin

Tuna Don, Adam Warren, What Youth Eats

Its time to expand on our RAW capabilities here. And just like the Mediterranean version of the albacore crudo that you’ve already mastered, we are leaning on our Japanese influence of raw efficiencies for our next dish: The Spicy Tuna Don.

“Don” is short for “donburi” which is a traditional Japanese dish where any number of things (egg, chicken, seafood) are served in a bowl over a bed of rice. If you’ve been to Japan, then you know that these are always a safe bet for a simple, really good meal. And if Japan is out of reach, then you can always head to Fukada, an amazing restaurant in the beautiful and worldly culture influencing town of…well, a business park in Irvine.

But no shit, Fukada is so good and the recipe below is modeled after the Spicy Tuna Don you can find on their menu.

The trick here is fresh fish. It’s summer so go find one of your friends who keep taking work off to go fishing, and beg them for a piece of yellow fin. And if they don’t have one, then albacore tuna will work just fine as well.

You want to dice your tuna up nice and small — but don’t let it turn to mush. Mix with a healthy amount of Sriracha and a little mayo. Start small, you can always add more mayo or spice to the fish as you go. If you want to get real fancy, then buy Japanese mayo and add a little bit of chili oil. No measurements here, it all depends on taste (spice) and consistency. You want to flavor the fish, not drown it in sauce. Cover with plastic and place back in the fridge while you do the rest.

Steam some white rice (I like to add a little rice wine vinegar and a pinch of sugar to emulate sushi rice) and thinly slice up some avocado, green onion and cucumbers.

In your best looking cereal bowl, lay down a nice size portion of rice — top with your spicy tuna mixture and vegetables. Garnish with some sliced green onion, dried seaweed and some sesame seeds.

I like to serve mine with a little wasabi ball, shoyu, chopsticks and a fucking ice cold Kirin for the full effect. —Adam Warren

Radical Class, What Youth Drinks, Paul Brewer

WHAT YOUTH DRINKS: COCCI AMERICANO An Easy, Inexpensive way to Live that Riviera High Life

I snagged a bottle of this Cocci Americano stuff after seeing it on the shelf at a cocktail bar in Long Beach, CA. It was an impromptu buy — I didn’t know what it was or what to do with it, but thought I’d figure it out. Experiment! Cocktail jazz improvisation! While I’ll save the…

Radical Class, Berlin, Adam Warren

Radical Class: Hope from the Road Just when you thought it was all over: there is Berlin  

Turns out there is still hope out there. Out there, beyond your day-to-day, somewhere out on the road its not all politics, hurricanes, bad vibes and bad memes. In fact, the other day I found myself way outside the bad lands somewhere in Berlin. Just off the plane I walked around the Mitte District. I meandered…

WHAT YOUTH EATS: AGUACHILE Another Raw One: Sinaloa Spicy Shrimp

If you’ve been following along, you know that we’ve gone raw at WhatYouth.com for the last few weeks. We’ve played with raw tuna a couple different ways (here and here), and got fancy and fresh with a raw beef tartare last week. It’s been fun, delicious, and the whole experiment has opened up our late…

what youth eats, raw, radical class, paul brewer

WHAT YOUTH EATS: RAW BEEF The latest in our Raw Series: Steak tartare is the primest of the prime.

For the last few weeks we’ve gone raw. We’re doing it all for the flavor — an exercise to experience great ingredients at their root essence, with a secondary win of less time cooking and more time having summertime fun outside (making raw things takes less time, duh). So far we’ve focused on fish and…

Tuna Don, Adam Warren, What Youth Eats

WY EATS: Spicy Tuna Don Another hit from our RAW series — best washed down with ice cold Kirin

Its time to expand on our RAW capabilities here. And just like the Mediterranean version of the albacore crudo that you’ve already mastered, we are leaning on our Japanese influence of raw efficiencies for our next dish: The Spicy Tuna Don. “Don” is short for “donburi” which is a traditional Japanese dish where any number…

what youth guide to the bar

WY Guide: The Bartender Getting a drink in a crowded bar is an art. Here’s your paint set.

As Shane Dorian famously said in Loose Change: “What’s your poison man?” That ageless, sometimes slightly altered greeting has been heard by bar patrons since the first bar opened circa 900 AD. And after 1100 years of human interaction at these establishments one would hope there would be some orderly and respectful manner one might…

WHAT YOUTH EATS: RAW The first in a Series: Albacore Crudo

For the next couple of weeks, I’m going raw. This isn’t some nonsense trendy food fad out of Beverly Hills: this is all about efficiency and simplicity. Efficiency because eating raw means less time in the kitchen and more time outside shredding through summer. Simplicity because I won’t have to develop complex sauces and spend…

what youth dead writers shirt

The WY Dead Writers T-Shirt Before it’s gone here’s why it exists

We still read…actual books even. And while a lot of our favorite writers are long gone, their influence is still smothering us. They’ve left us with piles and piles of great reading, insight, fucked up situations, and maniacal living to read about. This shirt is an ode to them. Here’s a run through who they…

what youth drinks tequila

What Youth Drinks: The Paloma Cuz it’s just so damn hot outside

It’s officially summer now. And since we’ve already taught you how to order a margarita the right way here, now it’s time to learn how to make the G of all tequila cocktails best drank in the sun: The Paloma. If the margarita is the popular girl in high school that everyone knows, then the Paloma…

Radical Class, What Youth Eats

What Youth Eats: Huevos Rancheros Your weekend mornings are now better

Huevos Rancheros hold a special place down deep in my gut. Growing up, when dad wasn’t at work on weekend mornings, we’d wake up early to surf the Cliffs, then he’d take me to Georges Mexican Food right by our house in Huntington Beach for breakfast. Every time the order was the same: two orders…

What Youth, Radical Class, Paul Brewer

WHAT YOUTH EATS: WITHOUT RECIPES Try this, then go rip into it

Learning to cook and make cocktails is a funny process. We read cookbooks, we watch TV shows, maybe we try a recipe or two from whatyouth.com. For the most part, we get set up with a list of instructions, and we’re expected to follow it closely or else it will be ruined. That’s a process that’s…

what youth eats our veggies

WHAT YOUTH EATS: OUR VEGGIES Skip the Meat with Grilled Mushroom Risotto

You’re eating your veggies, right? For those of you who just need meat with your meals, may I offer mushrooms instead. Here, the mushrooms are grilled to give a deeper, nuttier flavor, and combined with creamy rich risotto. Once you get the hang of risotto, it can be a quick dinner. Until you get the hang of…

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