2020年04月25日

Naga-imo Steak

Let’s make Naga-imo Steak (Chinese Yam)

Many of the people in western countries say “I do not like Naga-imo because it is sticky.” But in the stickiness there is a lot of nutrition.
Today I will introduce Naga-imo steak. Please enjoy the crunchy texture of Naga-imo.
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Nagaimo 200g
Shimeji mushroom 50g
Daikon (white radish) 50g
Ginger 10g
Salad oil a proper amount for grilling Naga-imo
Sauce Light-colored soy sauce 1 table spoon
Kelp broth 2 table spoons
Sake 1/2 table spoon
Mirin (sweet sake for seasoning) 1/2 table spoon


1. Wash Naga-imo well without peeling the skin and cut into 5mm slices.
Cut off the bud end of Shimeji and separate the stems.
2. Grind Daikon and ginger and add them to the sauce.
3. Put the oil into the pan and grill Naga-imo with strong flame until they are brown.
4. Pour the sauce onto Naga-imo and put it on a plate.
5. Stir Shimeji mushroom well in the sauce left in the pan and put it with the sauce on the cooked Naga-imo.