Tuna and Nagaimo Yam Diced Steak Recipe

Name: Tuna and Nagaimo Yam Diced Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 grams Tuna (sashimi quality); 60 grams Nagaimo yam; 1 Lotus Root (optional); 1 tbsp Soy sauce; 1 tbsp Sake; 1 tbsp Vinegar; 5 grams Butter; 1/2 clove Garlic; 1 White leek and mizuna greens; 1 optional Sudachi (a citrus fruit) juice

Servings: persons

60 grams Tuna (sashimi quality)
60 grams Nagaimo yam
1 Lotus Root (optional)
1 tbsp Soy sauce
1 tbsp Sake
1 tbsp Vinegar
5 grams Butter
1/2 clove Garlic
1 White leek and mizuna greens
1 optional Sudachi (a citrus fruit) juice

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.
3
Lightly sprinkle with salt (excluded from the recipe), and set the lotus root aside.
4
Strain the excess sauce from Step 1 in a sieve.
5
Melt the butter in the pan.
6
Once the pan is thoroughly heated, add the tuna and nagaimo yam at once, then fry until browned.
7
Serve on top of the lotus root, and top with shredded white leek.
8
Warm up the Step 3 marinade sauce, lightly simmer, and pour on top.
9
Garnish with the fried garlic.

kcal

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Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 60 grams Tuna (sashimi quality), 60 grams Nagaimo yam, 1 Lotus Root (optional), 1 tbsp Soy sauce, and more.

Yes, Tuna and Nagaimo Yam Diced Steak falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna and Nagaimo Yam Diced Steak

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