Maguro no Yamakake (Tuna with Grated Mountain Yam)
A classic izakaya-style appetizer featuring cubed tuna tossed in wasabi-soy sauce, topped with smooth, hand-grated nagaimo (mountain yam). A generous sprinkle of aonori (dried green seaweed) adds a rich oceanic aroma without compromising the velvety texture.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Peel the nagaimo and grate it gently in a suribachi (mortar) to create tororo → Combine wasabi and soy sauce → Cut the tuna into 1.5–2cm cubes and gently toss with the wasabi-soy mixture → Arrange the tuna in a bowl, cover with the tororo, and sprinkle generously with aonori
Cooking Steps
Brief Cooking Order
Peel the nagaimo and grate it gently in a suribachi (mortar) to create tororo → Combine wasabi and soy sauce → Cut the tuna into 1.5–2cm cubes and gently toss with the wasabi-soy mixture → Arrange the tuna in a bowl, cover with the tororo, and sprinkle generously with aonori
Introduction
A classic izakaya-style appetizer featuring cubed tuna tossed in wasabi-soy sauce, topped with smooth, hand-grated nagaimo (mountain yam). A generous sprinkle of aonori (dried green seaweed) adds a rich oceanic aroma without compromising the velvety texture.
Step 1
Peel the nagaimo thinly with a knife.
Step 2
Using the inner rim of the suribachi (mortar), grate the nagaimo slowly without applying force. Use a pestle to crush any small remaining pieces until smooth, ensuring nothing goes to waste.
Step 3
In a small bowl or suribachi, combine 1 tbsp (15ml) of wasabi with soy sauce and mix well until dissolved.
Step 4
Cut the tuna into 1.5cm to 2cm cubes.
Step 5
Add the cubed tuna to the wasabi-soy sauce and toss gently.
Ingredients List
Important Notes
💡 For the best texture, use a suribachi (mortar) rather than a metal grater; grate gently without applying heavy pressure to achieve a smooth consistency.
⚠️ Using chopped green onions as a garnish can interfere with the smooth mouthfeel of the yam, so the secret to success is to use plenty of aonori instead.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...