I made this for dinner, but in our house there are two little snack thieves.
While I was getting the table ready, they kept sneaking pieces straight from the plate. By the time dinner started, there was hardly any left.
For some reason, they always eat more when they sneak bites before dinner than when it’s actually served at the table. Funny how that works.
Nagaimo (Japanese mountain yam) is one of my favorite vegetables to cook. The texture stays slightly crisp even after cooking, and it’s so good with just a little soy sauce.
This dish is incredibly simple — just slice and pan-fry. But somehow it turns into something really delicious.
Ingredients
- 300g nagaimo (Japanese mountain yam)
- 1 tablespoon oil
- A pinch of salt
- 1 tablespoon soy sauce
Instructions
(1) Wash the nagaimo, peel it, and slice it into rounds about 1 cm thick.
(2) Heat oil in a frying pan over medium heat and cook the slices on both sides until they get a nice golden color.
(3) Pour a little soy sauce around the edge of the pan, wait about 10 seconds, then cook for another 10 seconds so the soy sauce coats the yam.
The texture stays slightly crunchy, and the flavor is simple but so satisfying.
Sometimes I skip the soy sauce in the pan and drizzle soy sauce koji (shoyu koji) over the cooked nagaimo instead. That’s also really delicious.
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