Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, tuna with yamaimo yam and natto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Tuna with Yamaimo Yam and Natto is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Tuna with Yamaimo Yam and Natto is something that I’ve loved my entire life. They are nice and they look wonderful.
Peel the yamaimo and marinate in vinegar and water. Finely julienne the yamaimo with a vegetable peeler (or a knife). 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook tuna with yamaimo yam and natto using 4 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tuna with Yamaimo Yam and Natto:
- Make ready 1/2 of a medium one Yamaimo
- Prepare 1 small Fresh sashimi grade tuna
- Prepare 1 pack Natto (fermented soy beans)
- Make ready 1 Green shiso leaves
Yamaimo is an underground tuber, which botanically belongs to the Dioscoreaceae family. Although it is similar to a sweet potato, they are not related. Yamaimo (ヤマノイモ) literally means "mountain potato," and it's a member of the yam family which grows a long tuber with whiskers that Traditional okonomiyaki recipes usually call for both yamaimo and egg, but yamaimo is perfectly capable of binding the pancake together without. Tuna-Mayo Onigiri is a rice ball with tuna salad filling.
Instructions to make Tuna with Yamaimo Yam and Natto:
- Peel the yamaimo and marinate in vinegar and water.
- Thinly slice the tuna.
- Finely julienne the yamaimo with a vegetable peeler (or a knife).
- Add the sauce to the natto and mix well.
- Mix the yamaimo, natto, and tuna together.
- Transfer to dishes and top with julienned shiso leaves. It's done! When eating, top with wasabi soy sauce.
- This is the mandolin I used. Or just thinly slice the ingredients by hand.
That is generally the most popular kind of Onigiri you can buy at convenience stores in Japan. They are of course very popular too, but Tuna-Mayo Onigiri, a seemingly unlikely combination, somehow became a staple on store shelves. 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. Dioscorea japonica is used for food. Avocado, canned tuna, crabmeat, garlic, green onion, kim, rice, sesame oil, sesame seeds, soy sauce, yellow pickled radish.
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