Long Yam Dressed with Flesh of Pickled Plum 　　　(Nagaimo no Bainiku-ae)
1 long yam (nagaimo)
	200cc vinegar (su)
	50g sugar (satou)
	1 tbsp soy sauce (shouyu)
5 pickled plum (umeboshi)
4 beaf-steak leaf (ao-jiso)
Japanese horseradish paste (wasabi)
1. Wash yam, peal and soak with vinegared water. Cut into 1cm cube, soak with vinegared water and drain in a searve. 2. Place vinegar, sugar and soy sauce in a bowl and soak yam in. 3. Remove the seed of pickled plum and mince to be paste. 4. Wash beaf-steak leaves and drain water off. 5. Place beaf-steak leaf on individual dish, put yam on and pour pickled plum paste. Garnish with Japnese horseradish paste. Serves 4