Marinated Fresh Tuna and Grated Nagaimo Rice Bowl

1. 1

   Put the soy sauce, sake and mirin in a pan and bring to the boil to evaporate the alcohol.

2. 2

   Let cool.

3. 3

   Slice the tuna block to 5 mm thick.

4. 4

   Put into the boiled soy sauce combination, cover with plastic wrap and marinate in the refrigerator for about an hour.

5. 5

   Put the rice into a bowl and let it cool down a bit.

6. 6

   Grate the nagaimo yam in a mortar and put 2/3 on top of the rice.

7. 7

   Arrange the tuna slices on top of the grated nagaimo in the bowl, and pour the rest of the nagaimo on top.

8. 8

   Drizzle on some of the marinade to taste, and put the garnishes on top.

* Per serving · 4 servings · Values may vary.