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Categories:Viewed: 47 - Published at: 2 years ago
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
Method
- Dice the tuna and nagaimo yam (including the skin), and marinate in the ingredients for about 30 minutes.
- 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.
- 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.
- 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.
