Negitorodon

Method

1. 1 Use the belly meat of the tuna, which has many tendons, and scrape the meat off with a spoon, leaving the tendons on the cutting board.
2. 2 Scrape with a spoon instead of a knife; the spoon preserves the soft texture without any grit.
3. 3 Finely chop the scallions and mix them with the fish meat along with a few drops of sesame oil.
4. 4 Mix gently and only mix right before serving; if left for too long, the fish will turn grayish-brown.
5. 5 Place hot rice in a bowl, then sprinkle with shredded seaweed and top with minced tuna.
6. 6 Place the egg yolk and a little wasabi in the center, then drizzle soy sauce around the edges.