Steak of Nagaimo with Okaka

Nagaimo or mountain yam is a delicious vegetable, raw or cooked, and a helpful ingredient even when you want one more dish.
When you cook thoroughly, it tastes warm and soft texture; when you cook quickly, it tastes crunchy; therefore, cook as you like! Then, enjoy it with the umami flavor of katsuobushi or okaka (dried bonito flakes).

Ingredients [2 serving(s)]

  • 1/6 (200g) Nagaimo
    *15 cm with a diameter of 3.5 cm
  • 1 clove of garlic
  • 1g or 1 pinch of salt
  • 1 tbsp olive oil
  • 1 tsp soy sauce
  • 3g katsuobushi


  1. Wash nagaimo using a scrubbing brush and remove its root hairs.
    Tips: If nagaimo is cooked without removing the root hairs as they are, it becomes fragrant. However, it is okay with the root hairs taken off.
  2. Cut nagaimo with its skin into 1 cm of round slices.
  3. Slice a clove of garlic.
  4. Put olive oil and garlic in the frying pan and turn on the heat. Take the garlic out of the pan when it becomes brown, and place nagaimo
  5. Cook the nagaimo until both sides are nicely browned and sprinkle with salt.
  6. Serve and sprinkle it with katsuobushi, and soy sauce as you like.

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