Sauteed Yam

Name: Sauteed Yam
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 ½ inch nagaimo/yamaimo (mountain yam); 1 Tbsp extra-virgin olive oil; ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt); 2 tsp soy sauce; mizuna (Japanese mustard green) ((to serve, optional))

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 2

Cost: $12.94 /serving

Author : Namiko Chen

nagaimo

Ingredients

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2 ½ inch nagaimo/yamaimo (mountain yam)1 Tbsp extra-virgin olive oil⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)2 tsp soy saucemizuna (Japanese mustard green) ((to serve, optional))

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Peel and slice nagaimo into ½ inch (1.3 cm) thickness. Some of you may feel itchy by touching nagaimo. If you're not sure, wear kitchen gloves to protect your skin. Once you peel, nagaimo gets very slimy, so be careful.

Step 3

Heat the olive oil in a large frying pan and sprinkle a pinch of kosher salt.

Step 4

Put the nagaimo slices and saute for 3-4 minutes on medium heat. When it has nice char on the bottom, flip and cook for another 3-4 minutes.

Step 5

Add the soy sauce. Quickly lift up the frying pan and swirl the nagaimo in the frying pan so that the nagaimo will be evenly coated with soy sauce. Moving around nagaimo prevents from getting burnt. It might splatter a little bit, so be careful. This creates delicious flavors.

Step 6

When the sauce gets thicken and nagaimo has nice char like this, turn off the heat and serve. Just like in the Midnight Diner episode, I serve this dish with mizuna.