Updated: Nov 29, 2021
I still have some nagaimo leftovers so, I thought why not make this dish. I was hesitating to post this recipe. Cos I do not think that this is actually a recipe. But then again, this is too good not to share. The title of this dish describes it all. All we have to do is to saute or pan-sear some nagaimo slices.
I added some je ne sais quoi with some wasabi-white soy sauce solution and black sesame seeds. It is a chefy touch. The sauteed nagaimo already tastes so yummilicious on its own. Nagaimo has a mildly sweet flavor with a slimy texture, but pan-searing it, adds an extra crispy texture and flavor. You can use a cookie cutter for perfectly round discs, but I like to keep them rustic. As simple as this is, you have to give it a try.
Nagaimo / Japanese Mountain Yam, 1 Stem
Sesame Oil, 2 TBSP
Wasabi, 1 TBSP
White Soy Sauce, 3 TBSP
Black Sesame Seeds, A Sprinkle
Cast Iron Skillet / Pan
Peel and slice nagaimo into 1/2 inch thick.
In a skillet over medium heat, add sesame oil.
Once the oil is heated up, add in the nagaimo slices.
Sear until the bottom is crispy browned.
Flip and continue cooking for about 1 to 2 mins.
Remove from heat and transfer onto a serving plate.
In a small bowl, mix wasabi and soy sauce until well combined.
Drizzle the wasabi mixture over the nagaimo.
Sprinkle sesame seeds over the top.