Cup of Yum
1. Gather all the ingredients.

To Make the Marinade

1. Peel and grate 1 knob ginger and measure 1 tsp ginger (grated, with juice).
2. In a small saucepan, combine 2 Tbsp mirin, 2 Tbsp sake, and 4 Tbsp soy sauce.
3. Bring it to simmer over medium heat and let the alcohol evaporate for a minute. Then, turn off the heat and add 2 Tbsp miso.
4. Whisk to combine the miso with the sauce. Then, add the grated ginger and mix all together. Set aside to let cool completely.

To Cut the Hamachi

1. With a sharp (sashimi) knife, cut 1 lb sashimi-grade yellowtail (hamachi) into 5-mm slices.

To Marinate the Hamachi

1. In a glass deep container (with a lid), put some marinade on the bottom and start placing some of the hamachi slices in a single layer. Then, drizzle some of the marinade on top.
2. Place more hamachi slices on top followed by more marinade.
3. Once you finish with all the hamachi slices, close the lid and refrigerate for 30 minutes or up to 2 hours maximum; otherwise, it gets salty.

To Prepare the Hamachi Bowl

1. Cut 1 green onion/scallion into fine rounds.
2. Wash 10 shiso leaves (perilla/ooba) and pat dry with a paper towel. Remove 4 leaves and set aside for serving. Roll up the remaining shiso leaves.
3. Cut the rolled shiso into chiffonade and separate them loosely.
4. Prepare individual bowls of steamed rice and set aside so it’s not too hot. Prepare the toppings and take out the hamachi sashimi from the refrigerator. Place a shiso leaf on top of the rice in each bowl.
5. Place the sashimi slices on top of the rice. Garnish the bowls with ¼ tsp toasted white sesame seeds, chopped green onion, the shiso chiffonade, and sushi ginger (gari) on top. Enjoy!