Stewed Yatsugashira Yams

Name: Stewed Yatsugashira Yams
Cuisine: American
Ingredients: 1 Yatsugashira yam; 1 Vinegar (for boiling); 1 tbsp Sugar; 1/3 tsp Salt; 1 quick swirl in each dish Soy sauce

cookpad.japan @cookpad_jp

My mother-in-law was preparing this as an osechi dish, and they were really tasty, so I had her teach me the recipe. She taught me to boil them in vinegar diluted in water, then stew them in sugar, salt, and soy sauce. I eyeballed the ingredient amounts, and tried making it myself. It tastes just about as good as she makes it, so I think these amounts will do.

Chopped into large chunks of yam makes it easier to enjoy the distinctively pasty texture of the yams. Use only a small amount of soy sauce, otherwise they will look brown and unappetizing. You can also use Sulawesi potatoes, since there is not much difference in the texture. Recipe by Inabacchi

cookpad.japan @cookpad_jp

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Ingredients

1Yatsugashira yam
1Vinegar (for boiling)
1 tbspSugar
1/3 tspSalt
1quick swirl in each dish Soy sauce

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Steps

1

Chop the Yatsugashira yam into small pieces, and peel off the skin. It will take a lot of time to peel (although this might just be because I am not used to it). Instead of a peeler, I recommend using a knife that you are more accustomed to peeling with.
2

Place the pieces of yam into a pot, add enough vinegar water to cover the yams, and bring to a boil over high heat. Gently boiling for a short while, then drain the yams in a sieve.
3

Return the yams to the pot, fill it with water up to half the height of the yams, cover with a lid, and bring to a boil over high heat.
4

Once it comes to a boil, reduce the heat, add the sugar and salt, and simmer with the lid on.
5

After a few minutes, add the soy sauce, and leave covered with the lid until the water content boils down, and it is done.