How to Store Nagaimo Yam

I wanted to enjoy the creamy texture of nagaimo yam in a soup.Finding that a mixture of yam, soy milk and milk produces a cheese-like flavour is a great discovery.- This is tasty as a hot or cold soup. - If it is difficult to blend at Stage 2, add milk. - The nagaimo yam shouldn't be completely smooth. It will taste better if it retains some lumps. Recipe by cafe0305

My husband who likes vegetables, drinks beer while he's waiting for dinner. This is a good dish to keep him from asking if dinner is ready yet. I needed a dish I could quickly make by just cutting the ingredients, so I came up with this.By adding lettuce or other leafy vegetables, you can increase the volume and make it into a salad. Please use any dressing you prefer. Recipe by Kawakamisan

My mother made this for me when I used to hate nagaimo yam, and it made me realize how delicious it was for the first time. I've made it now when this regional vegetable is in season.If you slowly pan fry nagaimo yam, it'll be dense and floury on the inside. If you cook it until golden brown, the outside crunch will whet your appetite.Top with bonito flakes instead of cheese for a Japanese spin, or add 1 teaspoon of balsamic vinegar to the ☆ ingredients to give it a delicious Western spin. For 3 to 5 servings. Recipe by Tamochan

This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.Make sure to incorporate air into the batter while mixing. Mix the batter for each okonomiyaki right before making each one. Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa

My family has been enjoying Japanese flavored tomato risotto for a while. I changed the ingredients to make a dish that goes well with rice or with drinks.I used white miso this time, but use whatever miso you like. For 2 to 4 servings. Recipe by caramel-cookie

I love the texture of cooked nagaimo yam.Adjust the seasonings as desired. For 4 servings. Recipe by Yagirinonegichan

When I added yam to carrot soup it was really tasty, so I uploaded the recipe!I added yam at the end so I could enjoy the fragrance, but you can put it in the mixer if you like. For 2 servings. Recipe by Orange Day

I stopped going out to pubs and bars recently...I had a craving for my favorite dish my favorite one used to serve, called "Yamaimo Teppan", but I didn't have an electric griddle at home...So I made something like it at home using my imagination.Be warned, it's just my imagination!The cooking time will vary depending on your oven, so cook it until it browns nicely.It was still nice and gooey after reheating in the microwave, but I recommend eating this fresh from the oven.I think this would go well with soy sauce. Recipe by nonmam

Since I always eat nagaimo in the same fashion all the time, I wanted to try something different.The tofu and nagaimo yam give this gratin lots of volume!It also tastes great if you add some imitation crab meat or cheese into the center.You can also try it with vegetables or mushrooms! For 4 servings. Recipe by Momoshiba

I created this recipe since I love grated yam potato and was craving it on a cold day.A quick-prep recipe--just mix and bake!Shirodashi (white Japanese soup stock) is best, but you can also use men-tsuyu (Japanese noodle dipping sauce).Adjust the amount (concentration) of shirodashi to taste. For 2 to 3 servings. Recipe by cocoko

I created this recipe because I wanted to make something different using tuna and yamaimo yam.Lotus root is optional, but if you are using it, fry it until it becomes crispy. That adds a nice accent to the dish. If you decide not to use it, fry the garlic in Step 3 instead. Please don't cook the tuna too long. Cook it briefly until browned, and serve on a plate right away.The sauce will thicken in a short time, so please be careful not to burn it. Recipe by Shinsan

I wanted to eat a refreshing side dish.To enjoy the crisp texture of the vegetables, put it all together right before eating. Recipe by Dr Nihei

Natto is often sold in packs of 3 or 4. It is difficult to eat it all by the "best by" date, so I use this method to keep it fresh. A lot of people don't know this method, so I thought I'd share it here.Chopped natto won't come unstuck quickly after freezing, so microwave for a short time to loosen. It is easier to mince if it is still mostly frozen. I tried a pack that was stored for 4 months, but the texture wasn't good and the grains were dehydrated. I recommend keeping the natto for up to a month. Recipe by Nanaha778

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

I don't like amberjack (buri) as a rule, but I couldn't forget the amberjack dish I tasted at a traditional ryokan (inn) at a hot spring in the Nasu region in Nagasaki. So I arranged it to my liking and my family loved it.If you are using the belly meat of the amberjack, there may be lots of fat rendering from the meat, but it wouldn't be tasty if all of this fat renders out, so try not to cook too long.The yam turns brown after some time, so if you are planning to keep it for a while, add just a tiny bit of vinegar. For 1 slice. Recipe by Kechauru recipe

I love sticky slimy dishes, so I came up with recipe almost by instinct.I have other special versions with avocado, ikura (salmon roe), and squid.Before mixing, be sure to thoroughly mix up the natto. Recipe by Mangetsu152000

I like to roll pork around vegetables and eat, so I'm trying different kinds of seasonings.If you're using thinly sliced meat, either loin or thigh will be fine. Use any meat you like.When the meat is too small and it's difficult to roll the yam, stick the end of two pieces of meat together and adjust the length. For from 4 servings. Recipe by Maecchiturbo

My children love meat, so I made something a bit different from the norm, and they loved it.I want my family to eat this and feel better on hot days when they have no appetite.I want to leave the texture intact, so don't worry about cooking them through to the center; just cook the meat through, and it is done.Adding doubanjiang and kochujiang also tasted delicious. Recipe by Funakoko

I've loved Tototo ever since I was little, but he's resurfaced recently in my life as a personal trend.I was having trouble with a loss of appetite because of the hot summer, but I regained my appetite a little with this cute decoration!!I have a newborn son, and this is one of the dishes I will definitely make for him when he is a little older.Use only a little bit of the noodles around the stomach area to make a well for Totoro's belly!!Make a well in the noodles like a pond to pour in the grated yamaimo. Recipe by Nekoashi

This was a recipe using kimchi, but I revised it as a sweet and savory sauce so that children could eat it as well.Quickly frying the nagaimo makes them crispy.Slowly frying them makes them soft and chewy. Thoroughly cook the chicken all the way through. There's no need to add oil to the pan, just cover with a lid, and it will cook through easily. Recipe by sakurai

I had half of a nagaimo yam and cabbage that had been sitting in my fridge for a long time. Basically, I could use just these ingredients for a late-night snack; it is simple and light, and is really filling! This is the perfect recipe. More than anything, I can't get enough of the fluffiness.A sign that it has finished cooking is that it will plump up all over. It is soft and fluffy when it is done cooking . It will still be soft, so please take care when transferring to a plate. The tempura flour has eggs mixed into it, so this is great for holding everything together. Simple is best instead of preparing everything! For about 15 cm [5.9 in]-diamater okonomiyaki pancake. Recipe by Shinyori-na

I don't know how many times I've altered recipes to make the best okonomiyaki for my husband who's a huge fan... I've changed around the amount of batter, how to cut the cabbage and what to use for seasonings...I finally settled down on this recipe, because my husband told me that this was delicious.-To keep the moisture of the cabbage from mixing with the batter, roughly julienne the cabbage into thin but short matchstick-like pieces.-Sprinkle a little salt and pepper on thinly sliced pork belly. Wipe away excess oil that seeps out from the meat with paper towels.-Cook slowly so that you can enjoy the natural sweetness of the cabbage.-Yamaimo yams make the batter too sticky, so use nagaimo yam, which contains more moisture. Recipe by Kichiri-monja

I made this with ingredients in my fridge.You can eat it as-is, but I recommend eating it with ponzu sauce! If you don't have consomme, Japanese soup stock, chicken broth, or Chinese soup stock are OK too! For 2 chijimi. Recipe by EnjoyKitchen

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

This is one of the dishes I created using shio-koji. All it takes is to pickle the vegetables in the all-purpose fermented seasoning, which brings out their flavor.Be sure to coat the nagaimo evenly in the shio-koji inside the bag, since it discolors easily. Recipe by kebeibiko

I made grated yams and had some left over, so I came up with this variation! It's more refreshing than chicken and you can eat a lot. It's also delicious when cold!The sauce with flour mixed in is very delicious, so be sure to cover the nagaimo in plenty of flour. Recipe by mynameisyuko

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

I think macrobiotic recipes look unappetizing in general, but I wanted to make a delicious macrobiotic snack with ingredients available on hand! I came up with a wonderful, slightly sweet and rich steamed bread. It tastes best fresh out of the oven.○You can increase the sweetness by using sweet rice sake instead of regular sweet sake. 4 tablespoons of beet sugar is a bit sweet, so please adjust the amount to suit your tastes.○I used baking powder that doesn't contain aluminum as an active ingredient. Use regular baking powder if you don't have any.○You can substitute brown sugar or dried fruits for the nuts. You can also skip them if you like. Recipe by miki21

I love nagaimo yams .It is coated in the sweet and sour sauce, so lightly seasoning just one side with salt and pepper is sufficient.Please adjust the taste to your liking. For 2 servings/ 6 rolls. Recipe by Yagirinonegichan

This is one of my favourite Izakaya dish! Super easy to make if you can get the ingredients. Full of nutrition to cope the hot summer. And of course the combination is perfect to taste. If you like sashimi and brave enough for gooey yam paste, worth trying.