Tuna with Yamaimo Yam and Natto

1. 1

   Peel the yamaimo and marinate in vinegar and water.

2. 2

   Thinly slice the tuna.

3. 3

   Finely julienne the yamaimo with a vegetable peeler (or a knife).

4. 4

   Add the sauce to the natto and mix well.

5. 5

   Mix the yamaimo, natto, and tuna together.

6. 6

   Transfer to dishes and top with julienned shiso leaves.

7. 7

   It's done!

8. 8

   When eating, top with wasabi soy sauce.

9. 9

   This is the mandolin I used.

10. 10

    Or just thinly slice the ingredients by hand.

* Per serving · 4 servings · Values may vary.

No additional tips available.