Ocean Bowl with Tuna and Mekabu

• 1 Mekabu seaweed (if available)
• 1 pack Bonito flakes
• 1 Scallion
• 1 Sesame seeds
• 1 Egg yolk (optional)
• 2 to 3 servings Steamed rice
• 2 to 3 servings Lean sashimi grade tuna
• 1 Shiso leaves and shredded nori seaweed as garnish

1. This is raw mekabu.
2. It's located at the root of the wakame seaweed plant.
3. It's already exuding its sliminess.
4. Wash well.
5. Blanch in salted water and it'll turn bright green....
6. Cool rapidly in cold water to fix the bright color.
7. Chop up with a kitchen knife.
8. It will get slimier and slimier.
9. I recommend a rhythmic pop song playing in the background as you chop it up.
10. Add bonito flakes, sesame seeds, chopped green onion, soy sauce and egg yolk (optional) and mix well.
11. If this is for adults, add some wasabi.
12. Marinate the tuna for 30 minutes to an hour.
13. The marinade is soy sauce, mirin and sake at a 2:1:1 ratio with a piece of kombu soaked until softened (the photo shows 6 servings' worth).
14. Put the mekabu seaweed on top of a bed of piping hot rice, and add the marinated tuna on top.
15. Add shiso leaves and shredded nori seaweed to taste, and serve with wasabi soy sauce.
16. The bowl on the right is the more standard tuna and yam rice bowl.
17. I like to cut corners, so I always have this over hot plain rice, but you can have this with sushi rice if you prefer -- it's delicious this way, too.

pack bonito flakes, scallion, sesame seeds, egg yolk, rice, tuna

Taken from cookpad.com/us/recipes/188147-ocean-bowl-with-tuna-and-mekabu (may not work)