Recipe: Tasty Tuna with Yamaimo Yam and Natto

Tuna with Yamaimo Yam and Natto. Peel the yamaimo and marinate in vinegar and water. Finely julienne the yamaimo with a vegetable peeler (or a knife). Tuna with Yamaimo Yam and Natto Recipe - How are you today?

Both the yamaimo and its close relative, the nagaimo or Chinese yam (Dioscorea polystachya), can be cooked, but in Japan they are usually eaten raw Grated yamaimo is served in hot or chilled miso soup, over soba noodles or mugimeshi (a mixture of rice and barley), with nattō or cubed raw tuna. 'Yamaimo': Japan's slimy mountain yam Brown rice, Natto, Yamaimo(Grated Chinese yam), Soysauce and Nori.…» Hamachi & Mountain Yam. Japanese Yellowtail with grated Yamaimo served with Habanero Crab and avocado roll, topped with tuna, daikon radish, shiso leaves, and crispy garlic chips, finished with a Salmon roe, tuna, grated Yamaimo, Ao Nori, over our special sushi rice. You can cook Tuna with Yamaimo Yam and Natto using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Tuna with Yamaimo Yam and Natto

1. It's 1/2 of of a medium one Yamaimo.
2. You need 1 small of Fresh sashimi grade tuna.
3. It's 1 of pack Natto (fermented soy beans).
4. It's 1 of Green shiso leaves.

Peel yam and grate it into a bowl. Add flour and beaten eggand mix. ▼Yamaimo (mountain yam) + tofu + salt & pepper = white sauce (creamy sauce). Hot or cold wheat noodle and yam in soup. Dioscorea japonica, known as East Asian mountain yam, yamaimo, or Japanese mountain yam, is a type of yam (Dioscorea) native to Japan (including Ryukyu and Bonin Islands), Korea, China, Taiwan, and Assam.

Tuna with Yamaimo Yam and Natto instructions

1. Peel the yamaimo and marinate in vinegar and water..
2. Thinly slice the tuna..
3. Finely julienne the yamaimo with a vegetable peeler (or a knife)..
4. Add the sauce to the natto and mix well..
5. Mix the yamaimo, natto, and tuna together..
6. Transfer to dishes and top with julienned shiso leaves. It's done! When eating, top with wasabi soy sauce..
7. This is the mandolin I used. Or just thinly slice the ingredients by hand..

Dioscorea japonica is used for food. Avocado, canned tuna, crabmeat, garlic, green onion, kim, rice, sesame oil, sesame seeds, soy sauce, yellow pickled radish. Trails To Tsukiji: Yamaimo - Japanese Yam. Chef Kunio-san makes me one of my favorites, mountain potato with otoro tuna. My Tuna Tataki (Seared Tuna) is a block of sashimi tuna lightly seared and served with Ponzu dressing.