Avocado Tuna Natto

Serving: 2

100g Tuna sashimi
1 pack Natto
1/2 piece avocado
2 sheets perilla leaves
2 tablespoons Mentsuyu (2x concentrated)
1 tablespoon Sesame oil
1 Egg yolk (M size)
Appropriate amount of white sesame seeds

Cut the perilla leaves into thin strips.
Cut the avocado into 1cm cubes.
Cut the tuna into 1cm cubes.
Place above all, natto, mentsuyu and sesame oil in a bowl and mix until the flavours are evenly mixed.
Serve in a bowl, top with egg yolk and sprinkle with white sesame seeds and it’s done.

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