Steps

1. Peel the nagaimo.
   🕒 00:39
2. Divide the peeled nagaimo in half.
   🕒 01:38
3. Julienne half of the nagaimo for the patties.
   🕒 01:40
4. Grate the remaining half of the nagaimo for the patties.
   🕒 01:53
5. Drain the oil thoroughly from 1 can of tuna.
   🕒 02:34
6. In a bowl, combine the julienned and grated nagaimo, and the drained tuna.
   🕒 02:42
7. Add 1 tsp Hondashi, 1 and 1/2 tbsp potato starch, and 1 tsp soy sauce, and mix well. [Chef's Tip!] Adding potato starch helps the mixture set firmly, improving the texture when cooked.
   🕒 02:46
8. Cut the remaining nagaimo into appropriate pieces and place them in a separate bowl.
   🕒 05:06
9. To that bowl, add 1/4 tsp salt, 1/2 tsp vinegar, 3 shakes MSG(Ajinomoto), 1 tbsp extra virgin olive oil, and 1 pinch sugar, and mix well to make the marinade.
   🕒 05:11
10. Heat oil in a frying pan over medium heat.
    🕒 06:13
11. Drop spoonfuls of the mixed nagaimo batter into oval shapes in the pan and cook both sides until golden brown. [Chef's Tip!] The potato starch ensures a crispy surface.
    🕒 06:21
12. Sprinkle pepper and MSG(Ajinomoto) over the cooked patties.
    🕒 08:01
13. Arrange the patties and marinade on a plate and serve.
    🕒 08:16