Recipe of Ultimate Tuna and Nagaimo Yam Diced Steak
Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Homemade Tuna and Nagaimo Yam Diced Steak. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Tuna and Nagaimo Yam Diced Steak, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tuna and Nagaimo Yam Diced Steak delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tuna and Nagaimo Yam Diced Steak is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Tuna and Nagaimo Yam Diced Steak using 10 ingredients and 4 steps. Here is how you can achieve it.
I created this recipe because I wanted to make something different using tuna and yamaimo yam.
Lotus root is optional, but if you are using it, fry it until it becomes crispy. That adds a nice accent to the dish. If you decide not to use it, fry the garlic in Step 3 instead. Please don't cook the tuna too long. Cook it briefly until browned, and serve on a plate right away.
The sauce will thicken in a short time, so please be careful not to burn it. Recipe by Shinsan
Ingredients and spices that need to be Make ready to make Tuna and Nagaimo Yam Diced Steak:
- 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
Instructions to make Tuna and Nagaimo Yam Diced Steak
- 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.
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