Yama Kake (Tuna tartar with Japanese Yam)
Eiko @cook_23007433
This is one of my favourite Izakaya dish! Super easy to make if you can get the ingredients. Full of nutrition to cope the hot summer. And of course the combination is perfect to taste. If you like sashimi and brave enough for gooey yam paste, worth trying.
Yama Kake (Tuna tartar with Japanese Yam)
This is one of my favourite Izakaya dish! Super easy to make if you can get the ingredients. Full of nutrition to cope the hot summer. And of course the combination is perfect to taste. If you like sashimi and brave enough for gooey yam paste, worth trying.
Cooking Instructions
- 1
Cut the tuna into bite size and season with soy sauce.
- 2
Peel off the yam and grate.
- 3
Place the tuna into a small bowl, then put grated yam.
- 4
Mix well with wasabi to enjoy. If you feel lack of the taste, add some soy sauce.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Hi, just started posting my recipes to improve my English and Spanish. My cooking journey was started more than 40 years ago with my mom and hundreds of cooking books. Then learned at a culinary school in Tokyo for 2 years. In Chile and Japan, had experienced for total 6 years as an instructor of homestyle cooking. It is my pleasure to share my recipes with you!Hola¡ estoy empezando a escribir my recetas para mejorar mi Ingles y Español. Mi viaje culinario he comenzado casi 40 años atrás con mi mama y unos cientos libros. En Chile y Japón, trabajada como la profe de la cocina casera for 6 años en total. Me encanta compartir mis recetas contigo¡
Read more Similar Recipes
-
Tuna with Yamaimo Yam and Natto Tuna with Yamaimo Yam and Natto
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
-
Tuna and Nagaimo Yam Diced Steak Tuna and Nagaimo Yam Diced Steak
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 -
Tuna & Avocado Yukke Tuna & Avocado Yukke
The Japanese-style tuna + avocado poke I always make felt like it was lacking in substance, so I tried it in a Korean style. I borrowed the yukke sauce from other users' recipes.It looks like adding cucumbers in the summer is pretty popular! Thanks to everyone who gave feedback. Recipe by *usako* -
Raw Tuna & Avocado with Nameko Mushrooms and Soy Sauce Raw Tuna & Avocado with Nameko Mushrooms and Soy Sauce
I rearranged a menu on the item at my favorite Japanese pub by adding some vinegar. The pub used "nameko mushroom soy sauce" but I used an easier way and just used regular nameko mushrooms and seasoned with condiments.Cut the avocado right before you're going to eat this. Brands of nameko mushrooms differ in taste, so adjust the taste accordingly. Recipe by Setsubunhijiki -
Japanese Tuna Poke Bowl Japanese Tuna Poke Bowl
Maguro don is a simple and delicious Japanese dish made with fresh, sashimi-grade tuna marinated in soy sauce, mirin, and sake. Served over warm rice, it’s tender, flavorful, and full of umami. A true taste of the sea in every bite. #CA2025
-
Japanese Flavored Tuna Tartare Japanese Flavored Tuna Tartare
I flavored this simply so that it goes well with all kinds of alcoholic drinks.This Japanese-flavored tartare is light and fairly low in calories. (You can omit the egg yolk if you prefer. It's suggested you omit it if you're not too confident about the freshness of the eggs.)Try it topped with avocado. They go very well together. For 1 to 2 servings. Recipe by putimiko -
Marinated Fresh Tuna and Grated Nagaimo Rice Bowl Marinated Fresh Tuna and Grated Nagaimo Rice Bowl
I was making a cooked soy sauce mixture with a combination of ingredients that I liked, and decided to try marinating some tuna in it.The cooked soy sauce mixture is mild and more rounded than if you used regular soy sauce or sashimi soy sauce. If you marinate the tuna for too long, the meat will harden, so pay attention. If you have to leave it in the marinade for a long time, wrap the tuna block in paper towels beforehand. When serving, put the grated nagaimo on top of the hot rice first so that the heat from the rice won't cook the tuna. Recipe by nin -
Sauteed Tuna and Yamaimo with Basil Pesto Sauteed Tuna and Yamaimo with Basil Pesto
Prepare a divine dish with homemade basil pesto.Do not overcook the tuna. You could also use store-bought basil pesto. For 2 to 3 servings. Recipe by Shinsan -
Tsukiji Style Rice Bowl with Avocado, Green Onion and Fatty Tuna Tsukiji Style Rice Bowl with Avocado, Green Onion and Fatty Tuna
On a TV program about the Tsukiji market, they mentioned that the classic tuna and green onion donburi is tastier with sesame oil than withe wasabi soy sauce so I tried it out. Avocado, which I love, goes well with sesame oil too, so I added it in. My husband loved it, saying it's better than the version with wasabi soy sauce.The riper the avocado, the better.It won't look so appetizing, but it tastes nicer if you mix it up thoroughly before eating. For 2 servings. Recipe by Chefminii -
Seafood Okonomiyaki with Nagaimo Yam Seafood Okonomiyaki with Nagaimo Yam
This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.Make sure to incorporate air into the batter while mixing. Mix the batter for each okonomiyaki right before making each one. Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa -
Yummy Sautéed Nagaimo Yam With Cheese Yummy Sautéed Nagaimo Yam With Cheese
My mother made this for me when I used to hate nagaimo yam, and it made me realize how delicious it was for the first time. I've made it now when this regional vegetable is in season.If you slowly pan fry nagaimo yam, it'll be dense and floury on the inside. If you cook it until golden brown, the outside crunch will whet your appetite.Top with bonito flakes instead of cheese for a Japanese spin, or add 1 teaspoon of balsamic vinegar to the ☆ ingredients to give it a delicious Western spin. For 3 to 5 servings. Recipe by Tamochan -
Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo Yukhoe-syle Rice bowl with Tuna, Avocado and Nagaimo
We always have tuna and avocado with refreshing lemon and soy sauce sauce. I wanted to try the hot and rich yukhoe sauce for it one day. I didn't have enough tuna so I added yam to give volume. The light crunchiness of the yam gave a nice texture to the dish and it was a success.It's nothing too difficult. One point to note is to mix gently at Step 6, otherwise it will discolour.Soak the tuna in the sauce to bring out the flavor. Recipe by Nagisaarare
More Recipes
https://cookpad.wasmer.app/us/recipes/13354996
Comments