Aomori prefecture’s produce amount of Japanese yam (Nagaimo) is the second- largest in the country (as of 2019). “Gankumijika,” one kind of Japanese yam with a soft texture and less lye, is mainly produced. Here is a recipe using Japanese yam and good for bento (box lunch) or a side dish to accompany drinking.
Ingredients [2 serving(s)]
- 250g Nagaimo (Japanese yam)
- 6 thinly sliced pork belly (60g)
- 6 shiso leaves (green perilla)
- Red pepper powder (appropriately)
- A: 1 and 1/2 tbsp Mirin (sweet liquid flavoring made of rice)
- 1 tbsp Usukuchi soy sauce *
- Peel the Japanese yam and cut it into a 10cm x 1cm bar rectangle.
- Put shiso on 2 or 3 pieces of Japanese yam and roll-up pork.
- Heat frying pan at medium heat, place them, roll end down, in a row, and bake. Turn upside down and add the A’s ingredients when all the pieces turn brown. After the sauce is reduced and thickened, turn off the heat.
Tips: Baking while removing excess oil with kitchen paper allows the flavors to soak in.
- Serve it and sprinkle red pepper powder appropriately.
* For the use of Usukuchi Soy Sauce Usukuchi soy sauce is an essential seasoning in Kyoto to bring out the broth's flavor and the ingredients' original taste since vegetable dishes are the typical regional cuisine. It contains more salt than standard (Koikuchi) soy sauce, therefore it tastes enough using less. Although the standard soy sauce is darker and will highlight the color, yet it results in the same good taste.