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

1. Dice the tuna and nagaimo yam (including the skin), and marinate in the ingredients for about 30 minutes.
2. Cut lotus root and garlic into very thin slices, and fry in oil (excluded from the recipe) until they become crispy.
3. Lightly sprinkle with salt (excluded from the recipe), and set the lotus root aside.
4. Strain the excess sauce from Step 1 in a sieve.
5. Melt the butter in the pan.
6. Once the pan is thoroughly heated, add the tuna and nagaimo yam at once, then fry until browned.
7. Serve on top of the lotus root, and top with shredded white leek.
8. Warm up the Step 3 marinade sauce, lightly simmer, and pour on top.
9. Garnish with the fried garlic.

yam, lotus, soy sauce, sake, vinegar, butter, clove garlic, mizuna

Taken from cookpad.com/us/recipes/152630-tuna-and-nagaimo-yam-diced-steak (may not work)