Easiest Way to Cook Appetizing Tuna and Nagaimo Yam Diced Steak

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Season tuna with salt and black pepper seasoning on both sides. To be honest, I was quite surprised how delicious this simple dish was. Japanese Vegetable Stew, Perfect Tempura, Baked Pork Chops With Yams And Apples. You can have Tuna and Nagaimo Yam Diced Steak using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Tuna and Nagaimo Yam Diced Steak

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

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. Please don't cook the tuna too long.

Tuna and Nagaimo Yam Diced Steak instructions

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..

Cook it briefly until browned, and serve on a. Tuna and Nagaimo Yam Diced Steak cookpad.japan. 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.

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