Tuna and natto with condiments" Easy recipe that requires no heating!

Here is a simple recipe for "Tuna and natto with condiments. Not only the tuna itself, but also the rice soaked in the sauce tastes great!

Material ( For 2 persons )
Cut-off Tuna for Sashimi	200g (7.05oz)
natto (fermented soybeans)	1 pack
perilla	three flat objects (e.g. tickets, pieces of cloth, etc.)
divine protection	two (objects)
green onion	Approx. 10 cm
grated cilantro	1/2 teaspoon
soy sauce	2 tablespoons

Here is a simple recipe for "Tuna and natto with condiments. It is a dish that does not require heating and can be easily prepared.

Tuna and natto with condiments

Ingredients

200 g sliced raw tuna for sashimi
1 package natto (fermented soybeans)
3 shiso leaves
2 myoga (Japanese ginger)
about 10 cm green onion
1/2 teaspoon grated shiso
2 tablespoons soy sauce

Directions

Cut off the stems of shiso leaves and slice into thin strips. Cut off the root of myou and cut into strips along the fiber. Cut green onion into small pieces.


2. lightly break up the natto in the packet. Grate shoga (you can also use a ginger tube).


Add tuna, natto, chopped shiso leaves, myoga, green onions, ginger, and soy sauce to a container and dress well.

How does tuna and natto with condiments taste?

The moist tuna is mixed with the sticky natto, and the yakumi (condiments) add a crunchy, light texture. The combination of saltiness, umami, and the richness of the soybeans spread out in unison. The spiciness of the ginger and the aroma of the shiso leaves give the dish a refreshing aftertaste. A refreshing aftertaste lingers after swallowing.


It is also recommended to enjoy it as a bowl of tuna on top of white rice. Not only the tuna itself, but also the rice soaked in the sauce tastes great!