My Go-to Negitoro Don

• 1 as much (to taste) Tuna
• 1 Shredded nori seaweed
• 1 Green onions or scallions
• 2 Shiso leaves
• 1 as much (to taste) Plain cooked rice
• 2 tbsp Dashi soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 Raw egg yolk

1. Mix the ingredients together and bring to a boil to evaporate the alcohol.
2. Let cool.
3. While the sauce cools, mince the tuna.
4. If you can't be bothered, buy pre-chopped tuna.
5. Chop the shiso leaves too.
6. For my family, I chop it up about this much.
7. Put the rice in a large serving bowl, put on the shredded nori and drizzle a little of the sauce on top.
8. Put the chopped tuna on top and pour the remainder of the sauce on.
9. Sprinkle with the chopped shiso leaves and it's done.
10. Top with grated yamaimo yam or drop an egg yolk and enjoy.

much, green onions, leaves, much, soy sauce, mirin, sake, egg yolk

Taken from cookpad.com/us/recipes/188395-my-go-to-negitoro-don (may not work)