Tuna with Yamaimo Yam and Natto

Tuna with Yamaimo Yam and Natto

I mixed up sashimi grade tuna, yam potatoes, and natto.
It's great with white rice or sake.

Ingredients: 4 servings

about 1/2 of a medium one
Fresh sashimi grade tuna
1 small
Natto (fermented soy beans)
1 pack
Green shiso leaves
as needed


1. Peel the yamaimo and marinate in vinegar and water.
2. Thinly slice the tuna.
3. Finely julienne the yamaimo with a vegetable peeler (or a knife).
4. Add the sauce to the natto and mix well.
5. Mix the yamaimo, natto, and tuna together.
6. Transfer to dishes and top with julienned shiso leaves. It's done! When eating, top with wasabi soy sauce.
7. This is the mandolin I used. Or just thinly slice the ingredients by hand.

Story Behind this Recipe

I love sticky slimy dishes, so I came up with recipe almost by instinct.
I have other special versions with avocado, ikura (salmon roe), and squid.