Tuna mountain hanging
Yamato potatoes are usually eaten by scrubbing, but if you chop them finely with a knife without scrubbing them, they give them a different texture. It is difficult to slip off when you take it with chopsticks, and you can enjoy its unique, slurping texture.
How to make it
1
Cut the tuna lean meat into bite-sized, easy-to-eat sizes. Combine the alphabets and lightly knead them with your hands to keep them in a pickled state.
2
Place tuna on a plate and pour finely chopped Yamato potatoes over them. Sprinkle with green paste if you like.
Ingredients for 2 people
-
- Grilled (Yamato potato) peeled
- 50ℊ
-
- Tuna red meat
- 60ℊ
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- Blue Glue
- Appropriate amount
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