Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo

• 300 grams Tuna (sashimi grade)
• 1 Avocado
• 300 grams Nagaimo
• 1 bunch Mizuna leaves (or lettuce)
• 1 tbsp Oyster sauce
• 4 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1 tsp Gochjang
• 1 tsp Grated garlic (or tubed)
• 1 tbsp Sesame oil
• 2 tbsp Mayonnaise
• 1 tsp Wasabi

1. Combine the ingredients for the yukhoe sauce.
2. Cut the tuna, nagaimo and avocado into small cubes.
3. Sprinkle lemon juice over the avocado to prevent discolouring.
4. Marinate the tuna in the 1/2 of the yukhoe sauce for at least 30 minutes.
5. If you want to remove the bitterness of the nagaimo, soak in vinegar water.
6. Cut the mizuna leaves roughly and leave in the water to refresh.
7. Drain with a salad spinner.
8. Put hot rice in a bowl.
9. Place a lot of mizuna leaves on top.
10. Spoon over the rest of the yukhoe sauce.
11. Add the drained nagaimo and avocado to the marinated tuna.
12. Mix gently.
13. Transfer onto the mizuna leaves.
14. Garnish with sesame seeds, nori and young scallions and drizzle over the wasabi mayonnaise.
15. Optionally, top with a poached egg.

avocado, mizuna, oyster sauce, soy sauce, mirin, sugar, gochjang, garlic, sesame oil, mayonnaise, wasabi

Taken from cookpad.com/us/recipes/143850-yukhoe-syle-rice-bowl-with-tuna-avocado-and-nagaimo (may not work)