Tuna and Nagaimo Yam Diced Steak. Tuna Steak Recipe - easy way to grill tuna steak! This video includes an easy tuna steak recipes and it shows step by step video tutorial for grilled tuna. To be honest, I was quite surprised how delicious this simple dish was.

I don't know how many times I've altered recipes to Diced fresh tomatoes and cucumbers add a little contrasting crunch to the creamy filling. Nagaimo (Japanese mountain yam) salad, an elegant appetizer of raw crisp yam served with soy sauce and simple garnishes can be prepared quickly. Nagaimo is one of my favorite Japanese vegetables and with the perpetual popularity of Japanese cuisine, nagaimo continues to gain more. You can Cook Tuna and Nagaimo Yam Diced Steak using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Tuna and Nagaimo Yam Diced Steak

It's 60 grams of Tuna (sashimi quality).
What You needis 60 grams of Nagaimo yam.
What You needis 1 of Lotus Root (optional).
What You needis 1 tbsp of ☆Soy sauce.
Lets Go Prepare 1 tbsp of ☆Sake.
It's 1 tbsp of ☆Vinegar.
It's 5 grams of Butter.
Lets Go Prepare 1/2 clove of Garlic.
What You needis 1 of White leek and mizuna greens.
What You needis 1 of optional Sudachi (a citrus fruit) juice.

Japanese yam, or nagaimo, is naturally sweet—and yes, the yam was the inspiration for the restaurant's Fans of tuna will enjoy this next nigiri—the chef placed a grill of edible charcoal over chutoro nigiri The pièce de résistance is the mini handroll, served open-faced with nori, diced tuna. Dioscorea opposita or Shan Yao) has gained significant popularity as a healthy side dish to add to any Asian-themed meal. Numerous research studies and publications have highlighted the various health benefits of the nagaimo, as it has been used in a variety of Asian. Tuna-Mayo Onigiri is a rice ball with tuna salad filling.

Tuna and Nagaimo Yam Diced Steak instructions

Dice the tuna and nagaimo yam (including the skin), and marinate in the ☆ ingredients for about 30 minutes..
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..
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..
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..

That is generally the most popular kind of Onigiri you can buy at convenience stores in Japan. Yamaimo and nagaimo can be used interchangeably in many dishes, but nagaimo has a more liquid, loose texture while yamaimo is stickier and paste-like. I prefer to use yamaimo in recipes that call for grated yam, and nagaimo in cooked dishes or finely julienned — plus it's less expensive. The steak strips is covered with a mix of stir-fried Scattered across the plate are slices of starry flounder sashimi, zuiki taro stalks, diced cucumber, nagaimo yams cut into spheres and shiso jelly. When he was in high school, he began helping a relative who was a tuna vendor in the Shiogama.