Marinated Fresh Tuna and Grated Nagaimo Rice Bowl

Name: Marinated Fresh Tuna and Grated Nagaimo Rice Bowl
Yield: 1 serving
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I was making a cooked soy sauce mixture with a combination of ingredients that I liked, and decided to try marinating some tuna in it.

The cooked soy sauce mixture is mild and more rounded than if you used regular soy sauce or sashimi soy sauce. If you marinate the tuna for too long, the meat will harden, so pay attention. If you have to leave it in the marinade for a long time, wrap the tuna block in paper towels beforehand. When serving, put the grated nagaimo on top of the hot rice first so that the heat from the rice won't cook the tuna. Recipe by nin

I was making a cooked soy sauce mixture with a combination of ingredients that I liked, and decided to try marinating some tuna in it.

cookpad.japan @cookpad_jp

I was making a cooked soy sauce mixture with a combination of ingredients that I liked, and decided to try marinating some tuna in it.

Saved

Ingredients

1 serving

100 gramsFresh sashimi grade tuna
200 gramsNagaimo yam
1 1/2- 2 regular rice bowls Plain cooked rice
2 tbspSoy sauce
2 tbspSake
3 tbspMirin
1Shiso leaves, Japanese leek, or grated wasabi

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Steps

1

Put the soy sauce, sake and mirin in a pan and bring to the boil to evaporate the alcohol. Let cool.
2

Slice the tuna block to 5 mm thick. Put into the boiled soy sauce combination, cover with plastic wrap and marinate in the refrigerator for about an hour.
3

Put the rice into a bowl and let it cool down a bit. Grate the nagaimo yam in a mortar and put 2/3 on top of the rice.
4

Arrange the tuna slices on top of the grated nagaimo in the bowl, and pour the rest of the nagaimo on top. Drizzle on some of the marinade to taste, and put the garnishes on top.