Recipe: Yummy Tuna and Nagaimo Yam Diced Steak

Tuna and Nagaimo Yam Diced Steak. 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. To be honest, I was quite surprised how delicious this simple dish was.

It is sometimes called Chinese potato or by its Japanese name nagaimo. It is a perennial climbing vine, native to China and East Asia. The Best Japanese Yam Recipes on Yummly 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

1. You need 60 grams of Tuna (sashimi quality).
2. You need 60 grams of Nagaimo yam.
3. It's 1 of Lotus Root (optional).
4. It's 1 tbsp of ☆Soy sauce.
5. You need 1 tbsp of ☆Sake.
6. You need 1 tbsp of ☆Vinegar.
7. Prepare 5 grams of Butter.
8. You need 1/2 clove of Garlic.
9. You need 1 of White leek and mizuna greens.
10. It's 1 of optional Sudachi (a citrus fruit) juice.

Japanese Vegetable Stew, Perfect Tempura, Baked Pork Chops With Yams And Apples. daikon sprouts, bonito flakes, nagaimo. Dioscorea opposita or Shan Yao) has gained significant popularity as a healthy side dish to add to any Asian-themed meal. In traditional Japanese cuisine, this yam is typically eaten raw, and when grated it takes on a jelly-like consistency to put as garnish on soup noodles. Grated Nagaimo is called "Tororo" and used in dishes like Tororo with rice or Tororo with soba.

Tuna and Nagaimo Yam Diced Steak step by step

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..

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. Nagaimo Yam is a male cultivar of the Chinese Yam from Japan. The roots are more uniform so that the harvest is easier. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Japanese Food Nagaimo Yam Sauteed Octobpus.