Japanese yam is glutinous. Grated yam with dashi broth or soy sauce are very popular as “tororo” or “yamakake” eaten with rice or soba noodles. Also, shredded yam salad with pon-vinegar is wonderful. In this recipe, you can enjoy the pan-fried Japanese yam’s crispiness outside and mellow inside. The dish goes well with white, rose wine besides beer, shochu and sake!
・200 g Japanese yam
・1 tbsp olive oil
・2 tbsp soy sauce
・1 tbsp extra virgin olive oil
・some nori seaweed (shredded or tear by hand)
・some spring onion (chopped)
1. Peel the Japanese yam and slice it to 1.5 cm thickness.
2. Pan-fry the yam with the olive oil on both sides until golden brown. Sprinkle the soy sauce to coat them.
3. Place them on a plate. Then, sprinkle the extra virgin olive oil, spring onion, and nori seaweed.