Steps

1. Place the tuna sashimi block in a shallow dish and marinate with soy sauce 1 tbsp and mirin (sweet rice wine) 1/2 tbsp.
   🕒 02:30
2. Grate the daikon radish, squeeze out the water thoroughly, and prepare 100g.
   🕒 03:14
3. Mix the egg yolk into the squeezed grated daikon radish (egg yolk and daikon mixture).
   🕒 03:27
4. Heat a frying pan with olive oil a little until hot.
   🕒 03:40
5. Sear one side of the marinated tuna over high heat.
   🕒 03:55
6. Cut the seared tuna into bite-sized cubes.
   🕒 04:36
7. Line a serving plate with shiso leaves 2-3 and arrange the cubed tuna.
   🕒 05:08
8. Serve the egg yolk and daikon mixture on the side. Add grated wasabi (to taste) and soy sauce (to taste) as desired.
   🕒 05:28
9. Separate the leaves and stems of the garland chrysanthemum 2-3 stalks.
   🕒 06:17
10. Finely chop the garland chrysanthemum stems. Use the leaves as they are.
    🕒 07:00
11. Place the sudachi cut-side down and squeeze out the juice.
    🕒 07:11
12. Mix the squeezed sudachi juice, olive oil 2 tsp, and soy sauce 2 tsp (sudachi olive soy sauce).
    🕒 07:35
13. Thinly slice the tuna sashimi block so that it can easily absorb the dressing.
    🕒 07:47
14. Arrange the garland chrysanthemum leaves and stems and the sliced tuna on a serving plate.
    🕒 07:57
15. Drizzle the sudachi olive soy sauce evenly over the top.
    🕒 08:13
16. Garnish with the squeezed sudachi peel to enhance the aroma, if desired.
    🕒 08:28