Mix the ○ ingredients together and bring to a boil to evaporate the alcohol. Let cool.
While the sauce cools, mince the tuna. If you can't be bothered, buy pre-chopped tuna.
Chop the shiso leaves too. For my family, I chop it up about this much.
Put the rice in a large serving bowl, put on the shredded nori and drizzle a little of the sauce on top.
Put the chopped tuna on top and pour the remainder of the sauce on. Sprinkle with the chopped shiso leaves and it's done.
Top with grated yamaimo yam or drop an egg yolk and enjoy.
Story Behind this Recipe
Make this when you want to make something quick but with a little twist.
No hints to speak of. If you want to marinate the tuna, cool the sauce made in Step 1, and marinate the tuna for about an hour. When you mince the tuna in Step 2, you can modify the consistency to your mood that day. You can chop it finely or coarsely to enjoy the texture of the fish, whichever you prefer.