Tuna with Yam Sauce
Yamatoimo is usually eaten grated, but if you chop it finely with a knife instead of slicing it, it will have a different texture. It won't slip off easily when you pick it up with chopsticks, and you can enjoy its unique crunchy texture
How to make it
1
Cut the lean tuna into bite-sized pieces. Combine with the Happomibijin and gently rub together with your hands to leave to marinate
2
Place the tuna on a plate and top with finely chopped Yamatoimo potato. Serve with green laver to taste
Ingredientsfor 2 people
-
- Tororo (Japanese yam), peeled.
- 50ℊ
-
- lean tuna
- 60g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- Blue Glue
- Appropriate amount
[PR]
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