Marinated Tuna and Nagaimo Rice Bowl

Marinated Tuna and Nagaimo Rice Bowl

Combine grated and minced yamaimo for two different textures in your bowl! Serve over rice or as a side dish.

Ingredients: About 4 servings

Warm cooked rice
A bowlful for each serving
Tuna (sashimi grade)
About 300 g
10-30 cm
Soy sauce
6 tablespoons
4 tablespoons
Cooking sake
2 tablespoons


1. Combine the ingredients for the marinade in a pot and bring to a boil. Turn off the heat and let it cool.
2. Cut the tuna into 2 cm squares, and marinate for at least 30 minutes, best if for an hour.
3. Peel the yamaimo and soak in vinegar water. Drain and grate a half or two thirds.
4. Mince the rest of the yamaimo (featured in the photo is the grated yamaimo and the minced yamaimo in the center).
5. Whisk the two types of yamaimo.
6. Serve warm cooked rice in a bowl and top with half of the yamaimo.
7. Drain the marinade from the tuna and top on the rice as seen in the photo.
8. Top with the rest of the yamaimo, pour the marinade on top, and scatter with green onion and nori seaweed.

Story Behind this Recipe

I chopped up the remaining nagaimo that I had finished grating and loved the two different textures.