Tuna and Nagaimo Yam Diced Steak

Name: Tuna and Nagaimo Yam Diced Steak
Yield: 1 serving
Cuisine: American
Ingredients: 60 grams Tuna (sashimi quality); 60 grams Nagaimo yam; 1 Lotus Root (optional); 1 tbsp ☆Soy sauce; 1 tbsp ☆Sake; 1 tbsp ☆Vinegar; 5 grams Butter; 1/2 clove Garlic; 1 White leek and mizuna greens; 1 optional Sudachi (a citrus fruit) juice

cookpad.japan @cookpad_jp

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

Lotus root is optional, but if you are using it, fry it until it becomes crispy. That adds a nice accent to the dish. If you decide not to use it, fry the garlic in Step 3 instead. Please don't cook the tuna too long. Cook it briefly until browned, and serve on a plate right away.
The sauce will thicken in a short time, so please be careful not to burn it. Recipe by Shinsan

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

cookpad.japan @cookpad_jp

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

Saved

Ingredients

1 serving

60 gramsTuna (sashimi quality)
60 gramsNagaimo yam
1Lotus Root (optional)
1 tbsp☆Soy sauce
1 tbsp☆Sake
1 tbsp☆Vinegar
5 gramsButter
1/2 cloveGarlic
1White leek and mizuna greens
1optional Sudachi (a citrus fruit) juice

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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.