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Tuna and Nagaimo Yam Diced Steak

Tuna and Nagaimo Yam Diced Steak

Try this different way of eating tuna and nagaimo yam.

Ingredients: 1-2 servings

Tuna (sashimi quality)
60 g
Nagaimo yam
60 g
Lotus Root (optional)
as needed
☆Soy sauce
1 tablespoon
☆Sake
1 tablespoon
☆Vinegar
1 tablespoon
Butter
5 g
Garlic
1/2 clove
White leek and mizuna greens
as needed
Sudachi (a citrus fruit) juice
optional

Steps

1. Dice the tuna and nagaimo yam (including the skin), and marinate in the ☆ ingredients for about 30 minutes.
2. Cut lotus root and garlic into very thin slices, and fry in oil (excluded from the recipe) until they become crispy. Lightly sprinkle with salt (excluded from the recipe), and set the lotus root aside.
3. Strain the excess sauce from Step 1 in a sieve. Melt the butter in the pan. Once the pan is thoroughly heated, add the tuna and nagaimo yam at once, then fry until browned.
4. Serve on top of the lotus root, and top with shredded white leek. Warm up the Step 3 marinade sauce, lightly simmer, and pour on top. Garnish with the fried garlic.

Story Behind this Recipe

I created this recipe because I wanted to make something different using tuna and yamaimo yam.