Nagaimo steak （長芋ステーキ）
つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
What kind of dish is Nagaimo steak??
It is a dish of roasted nagaimo(yam) in butter and flavored with soy sauce. It is topped with dried bonito flakes and green laver.
Nagaimo is generally eaten grated, but sauteed is also delicious.
What kind of food is nagaimo?
In Japan, potato is called jyagaimo, sweetpotato is satsumaimo, and taro is called satoimo. One of the vegetables classified into the imo group is nagaimo.
Nagaimo is further classified into four varieties. There are four types of yamaimo: nagaimo, yamato imo, ichou imo, and jinenjo.
“Jinenjo=Japanese yam” is said to be a valuable and expensive ingredient due to its complicated cultivation method. In the past, it was prized not only for food but also for medicinal purposes. Nagaimo, which is most easily available at supermarkets, has a lot of moisture and is less sticky.
Nagaimo has an elongated shape and produces a very strong stickiness when grated.
This stickiness protects the mucous membrane of the stomach and has the function of efficiently absorbing protein. Rich in dietary fiber and potassium, it is also recommended for constipation and swelling.
All types are recommended to be eaten raw. The main way to eat it is to grate it and put it on rice, or cut it into a salad.
Unlike other types of imo, nagaimo is a rare variety that can be eaten raw.This is because it contains a powerful amylase.
Eating it on a grater maximizes the effectiveness of Chinese yam amylase. This enzyme has the effect of aiding digestion, so it is recommended when you have a loss of appetite.
However, the fluffy texture created by sautéing or frying is also good.
Check out other recipes using yam. 👉 Grated Chinese yam with soba noodles 👉 Broccoli and Grated yam 👉 Gratin of grated Chinese yam
NUTRITION FACTS
69 kcal Protein 2.2g Fat 2.2g Carb 10.2g Salt Equivalent 1.1g
INGREDIENTS（４SERVINGS)
- nagaimo(Chinese yam) 280g
- salt 2g
- butter 10g
- soy sauce 15g
- dried bonito flakes 2g
- green laver 1g
COOKING INSTRUCTIONS
Yams contain a substance called calcium oxalate. This causes itching. So make sure the yam doesn’t come into contact with water before peeling it. It’s also a good idea to protect your skin with paper towels and gloves.
➀ Peel the skin of nagaimo using a peeler.
② Wash the nagaimo and cut it into 1.5 cm thick pieces.
③ Rub salt on nagaimo and wait 15 minutes.
④ Heat butter in a frying pan and bake both sides of nagaimo.
⑤ Add soy sauce to evenly coat the nagaimo.
⑥ Sprinkle with dried bonito flakes and green laver.
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