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

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 mother's basic osechi (New Year's feast) recipes. I love this, so I always make this for osechi.If you dust the meat rolls with flour before cooking them, the flour it will thicken in the sauce, so that it coats the meat better.You can use any kind of vegetable you like in the middle of the rolls! They're delicious made with celery. Recipe by Rikaminto

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

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

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 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 is a tradition. I add these bite-sized beef rolls to my family's homemade osechi and bento.I often make this with various vegetables.It has a strong taste that goes well with beer as well as rice.The time needed to microwave the burdock root will depend on your microwave and the amount of burdock root: 3 minutes should be enough, but please check it with a skewer or a toothpick.Please enjoy served with shichimi pepper if you wish. For 4 people. Recipe by Momora

I thought of a colorful and hearty meat dish.It has a slightly sweet teriyaki kind of taste so it is also tasty when you add yakiniku (Japanese BBQ) sauce. Recipe by Naopu

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

When I made Yawatamaki rolls, which I made last year as well, with shio-koji, they turned out really delicious. Despite their whiteness, they are properly seasoned.Cooking them slowly keeps it moist even when cooled.If you roll it nicely and place into a zip-top bag exactly the right size, you don't have to tie up with cooking twine, and it will look pretty when done.If you are adding in more filling, increase the cooking time to let the flavors soak in more. For 1 roll. Recipe by kirakira5