Wednesday, February 01, 2017

nagaimo

Untitled 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.

Untitled I'm not too sure where I scribbled this recipe down from...Makes 2

3 leaves cabbage, julienned
75 milliliters dashi (stock, cold brewed)
1 egg
70 grams flour
60 grams nagaimo, grated
2 slices pork belly, halved

Toppings:
okonomiyaki sauce
mayo
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
Enjoy!

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.


7 comments:

Rowena said...

heard of it but never seen or cooked one. I like seeing your supermarket finds!

jalna said...

Whoa, that looks good!

KirkK said...

I always add that to my okonomiyaki Kat!

Jo said...

I always put it in my Okonomi , but do not use it in anything else . I am not a big fan of slimy food ! Mind you I had Yamaimo chips at an Izakaya and it was good .

K and S said...

Thanks Rowena, glad you enjoyed seeing my finds :)

Thanks Jalna :)

cool Kirk!

ooh Jo, yamaimo chips sounds interesting!

Take care everyone!
Kat

Anonymous said...

I recently learned to eat yamaimo too. I saw it on "cooking with dog" because I wanted to make summer somen with all the "slimy" foods, natto, okra and yamaimo. She didn't grate it but chopped it and mashed it just a little. So, from there, I just slice and pour ponzu and garnish with shiso leaves and eat it like a side dish. It's not as slimy and I don't like when it's grated too.
BTW, do you know why Japanese like to eat slimy food when it's hot? My nephew went to Waseda University for year and told me about summer somen so I wanted to try.
v

K and S said...

The slimy enzymes from foods like natto, okra, yamaimo are supposed to help fight of natsubate (heat exhaustion) during the summer, V, so that is why we load up on stuff like this during the summer.

Take care!
Kat