Have you cooked with nagaimo (chinese yam)?
I hadn't until recently.
Apparently it also goes by the name yamaimo (mountain yam) & tororo.
You may have seen tororo gohan or tororo soba on menus...that's the white stuff that they top the rice or soba with.
I don't care much for it because it is slimy.
Some people are allergic to it.
I recently started adding it to okonomiyaki.
It helps to make the okonomiyaki "puff" up.
I'm not too sure where I scribbled this recipe down from...Makes 2
3 leaves cabbage, julienned
75 milliliters dashi (stock, cold brewed)
70 grams flour
60 grams nagaimo, grated
2 slices pork belly, halved
katsuo bushi (dried bonito flakes)
aonori (green kelp)
benishoga (red ginger)
Beat the egg with the nagaimo then fold into the cabbage, flour.
Use the dashi to loosen the batter up. (It should kind of be like pancake batter, but a little thicker.)
Heat a little oil in a non-stick pan.
Put half of the batter and cook for about 5 minutes.
Before flipping, place your sliced pork belly onto the okonomiyaki.
Flip carefully and cover.
Let cook for another 3-4 minutes.
Flip over once again and top with your favorite okonomiyaki sauce and toppings (I sometimes top ours with kimchee).
Repeat using the other half of the batter and make another okonomiyaki
NOTES: When cleaning the nagaimo, I used a peeler. It is really slippery so be careful while peeling off the "skin".
I actually tried this with some dried okara and some flour...but would stick to all flour.