Marinated Fresh Tuna and Grated Nagaimo Rice Bowl

• 100 grams Fresh sashimi grade tuna
• 200 grams Nagaimo yam
• 1 1/2 - 2 regular rice bowls Plain cooked rice
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 3 tbsp Mirin
• 1 Shiso leaves, Japanese leek, or grated wasabi

1. Put the soy sauce, sake and mirin in a pan and bring to the boil to evaporate the alcohol.
2. Let cool.
3. Slice the tuna block to 5 mm thick.
4. Put into the boiled soy sauce combination, cover with plastic wrap and marinate in the refrigerator for about an hour.
5. Put the rice into a bowl and let it cool down a bit.
6. Grate the nagaimo yam in a mortar and put 2/3 on top of the rice.
7. Arrange the tuna slices on top of the grated nagaimo in the bowl, and pour the rest of the nagaimo on top.
8. Drizzle on some of the marinade to taste, and put the garnishes on top.

sashimi grade tuna, regular rice, soy sauce, sake, mirin, shiso leaves

Taken from cookpad.com/us/recipes/142541-marinated-fresh-tuna-and-grated-nagaimo-rice-bowl (may not work)