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
- 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.
- Cut nagaimo with its skin into 1 cm of round slices.
- Slice a clove of garlic.
- 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
- Cook the nagaimo until both sides are nicely browned and sprinkle with salt.
- Serve and sprinkle it with katsuobushi, and soy sauce as you like.