Tuna with Yamaimo Yam and Natto

Name: Tuna with Yamaimo Yam and Natto
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 of a medium one Yamaimo; 1 small Fresh sashimi grade tuna; 1 pack Natto (fermented soy beans); 1 Green shiso leaves

cookpad.japan @cookpad_jp

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.

Before mixing, be sure to thoroughly mix up the natto. Recipe by Mangetsu152000

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.

Before mixing, be sure to thoroughly mix up the natto. Recipe by Mangetsu152000

cookpad.japan @cookpad_jp

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.

Before mixing, be sure to thoroughly mix up the natto. Recipe by Mangetsu152000

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.

Before mixing, be sure to thoroughly mix up the natto. Recipe by Mangetsu152000

Saved

Ingredients

4 servings

1/2of a medium one Yamaimo
1 smallFresh sashimi grade tuna
1pack Natto (fermented soy beans)
1Green shiso leaves

Saved

Steps

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.