Marinated Tuna and Nagaimo Rice Bowl

• 1 bowlful for each serving Warm cooked rice
• 300 grams Tuna (sashimi grade)
• 30 cm Nagaimo
• 6 tbsp Soy sauce
• 4 tbsp Mirin
• 2 tbsp Cooking sake

1. Combine the ingredients for the marinade in a pot and bring to a boil.
2. Turn off the heat and let it cool.
3. Cut the tuna into 2 cm squares, and marinate for at least 30 minutes, best if for an hour.
4. Peel the yamaimo and soak in vinegar water.
5. Drain and grate a half or two thirds.
6. Mince the rest of the yamaimo (featured in the photo is the grated yamaimo and the minced yamaimo in the center).
7. Whisk the two types of yamaimo.
8. Serve warm cooked rice in a bowl and top with half of the yamaimo.
9. Drain the marinade from the tuna and top on the rice as seen in the photo.
10. Top with the rest of the yamaimo, pour the marinade on top, and scatter with green onion and nori seaweed.

bowlful, soy sauce, mirin, sake

Taken from cookpad.com/us/recipes/150333-marinated-tuna-and-nagaimo-rice-bowl (may not work)