Fried Crispy Yam with Ao-Nori Seaweed

Name: Fried Crispy Yam with Ao-Nori Seaweed
Yield: 3 servings
Cuisine: American
Ingredients: 150 grams Nagaimo; 1 dash Salt and pepper; 3 tbsp Panko; 1 tsp White sesame seeds; 1/3 tsp Aonori

cookpad.japan @cookpad_jp

Yam is eaten by grating, and poured on soba noodles, or sliced to put on cooked rice, or stir- fried. This time, I fried them till they were crisp, so I wanted to introduce this recipe.

Your kitchen will not get dirty by coating the yam in a plastic bag. And the sticky yam coats well.
The panko must be fine, so before adding the yam, massage the coating ingredients to crush.
If there is not enough oil, it burns easily. Recipe by Nanohana uchan

Yam is eaten by grating, and poured on soba noodles, or sliced to put on cooked rice, or stir- fried. This time, I fried them till they were crisp, so I wanted to introduce this recipe.

cookpad.japan @cookpad_jp

Yam is eaten by grating, and poured on soba noodles, or sliced to put on cooked rice, or stir- fried. This time, I fried them till they were crisp, so I wanted to introduce this recipe.

Saved

Ingredients

3 servings

150 gramsNagaimo
1 dashSalt and pepper
3 tbspPanko
1 tspWhite sesame seeds
1/3 tspAonori

Saved

Steps

1

Slice the yam into 1cm, and peel the skin off. Season both sides with salt and pepper.
2

Put the panko, white sesame seeds, aonori into a plastic bag and mix. Add the sliced yam, too.
3

Close the bag up with one hand, and shake the bag to coat the yam.
4

Heat a pan with a generous amount of oil. Fry the yam in medium to low heat slowly.