A refreshing Japanese tartar made with tuna, nagaimo, and tangy umeboshi. The creamy stickiness of nagaimo blends beautifully with the savory tuna, while the plum adds a bright, appetizing kick. Light, clean, and perfectly balanced — it’s an elegant side dish that pairs wonderfully with sake and comes together in just a few minutes.
This tuna and nagaimo tartar with umeboshi is a refreshing Japanese-style dish with clean flavors and beautiful texture contrast. The crisp bite of nagaimo, the richness of fresh tuna, and the bright tang of umeboshi are enhanced by the aroma of shiso, creating a light yet satisfying finish. It pairs wonderfully with chilled sake and makes an elegant starter.
To prepare, simply mix diced tuna, chopped nagaimo, mashed umeboshi, and shiso, then season with shirodashi, mirin, and dashi soy sauce for a gentle umami richness. Refreshing but full of depth, it’s perfect with beer or as a refined appetizer for home gatherings.
Cut 100g tuna into cubes, 100g nagaimo into 1 cm cubes. Remove pits from 2 umeboshi and mash. Finely chop 5 shiso leaves.
Add white dashi, mirin, dashi soy sauce (1 tsp each), and white sesame seeds to the ingredients from step 1. Mix well until the nagaimo becomes sticky, and it’s ready to serve!
