Tuna Rice Bowl

• 200 grams Maguro (lean tuna, sashimi quality)
• 4 tbsp Soy sauce
• 3 tbsp Mirin
• 2 Egg yolks
• 1 tbsp Sesame oil
• 3 to 4 Shiso leaves
• 1 finely chopped, small amount Green onions
• 1 Nori seaweed

1. Sauce Put the soy sauce and mirin in a pot, bring to a boil, and turn off the heat.
2. Let cool.
3. Beat the egg yolk well, then add the cooled soy sauce and mirin and the sesame oil a little at a time, mixing well with each addition.
4. Cut the tuna to your desired thickness, then marinate in the marinade from Step 1.
5. Marinate as long as you like.
6. It's still delicious eaten right away.
7. Put the rice in your bowls, then top with Step 2's tuna, the green onions, and julienned shiso leaves.
8. Top with the remaining sauce to taste.
9. Scatter the nori on top and enjoy.
10. If you use small rice bowls, this makes 3 servings.
11. If you are using a regular-sized rice bowl, it makes about 2 servings.

lean tuna, soy sauce, mirin, egg yolks, sesame oil, leaves, onions

Taken from cookpad.com/us/recipes/142636-tuna-rice-bowl (may not work)