Cut Step 1 into large pieces, then arrange on a plate. Pour hot water over the top. This will remove the smell.
Put 50 ml of water in a pot and add the seasonings. Slice the ginger, add to the pot, and bring to a boil. Add the blood. If there doesn't seem to be enough boiling liquid, add some water or sake.
Finally, remove the scum over high heat. Turn the heat to low and cover with a lid. Simmer until most of the liquid evaporates, about 40 minutes. Once simmered, transfer to plates and top with julienned ginger.
Story Behind this Recipe
I bought some tuna at the supermarket, so I made this.
In Step 2, you can blanch the tuna instead of dousing with hot water if you like. Other than tuna, salmon is also delicious.