The only variation of this "yamakake" was to add salmon roe or "ikura" to this dish. Again, the tuna sashimi is from frozen "yellow-fin" tuna block from my freezer which was marinated in sake and soy sauce (1:1) overnight. I used home-grown perilla as the garnish. As usual, I dissolved wasabi in soy sauce and mixed it into the grated nagaimo before serving.
We progressed into simmered eggplant (with Italian eggplant) served cold. We also reheated simmered chicken wings. This chicken wing dish is getting to be our favorite. It is so easy to make and tastes even better after a few days, reheated. At my wife's suggestion, I also cooked bone-in chicken thighs the same way. Instead of nice collagen from the skin and tendons of the wings, the thighs were much meatier and also tasted excellent.
There is nothing really new here but showing our Izakaya dishes in sequence.