Yamaimo Teppan Yaki: Fluffy Japanese Mountain Yam Gratin

Yamaimo Teppan Yaki: Fluffy Japanese Mountain Yam Gratin (山芋鉄板焼き）

🌟 Recreate the Izakaya Magic at Home: Fluffy Nagaimo Gratin

Have you ever fallen in love with that fluffy, sizzling yam dish at a Japanese Izakaya? If you’ve ever wondered how to bring that magic into your own kitchen, you’re in the right place!

After trying it for the first time at a local pub, I became absolutely obsessed. I used to think it was a dish you could only get at an Izakaya, but I was thrilled to discover it’s incredibly easy to recreate at home. It’s a guaranteed crowd-pleaser for everyone—from kids to seniors!

[What Makes This Dish So Special?]

Nagaimo (Japanese yam) is a fascinating vegetable because its texture changes completely depending on how you cook it.

Raw: It’s famous as “Tororo” (grated yam) or as a crunchy pickled snack.

Baked: This is where the magic happens! It transforms into a heavenly, fluffy, and melting texture.

What’s even better? It’s naturally gluten-free. Unlike traditional gratin, this recipe uses no flour, making it surprisingly light and healthy.

[The Secret to the Perfect Flavor]

The seasoning is simple: Mentsuyu (a mix of soy sauce, mirin, and dashi). Using this “all-in-one” Japanese soup base ensures a professional, authentic taste every time!

[The History of the Name]

Traditionally, this dish was called a type of “Teppan-yaki” because it was served in a heavy iron skillet (Teppan means iron plate). However, since ironware can be heavy and tricky to maintain, many people now use standard ceramic gratin dishes. That’s why it’s now affectionately known as “Nagaimo Gratin.” The sizzling sound when it comes out of the oven is sure to capture your heart!

[My Favorite Toppings & Variations]

The possibilities are endless! You can add:

• For Richness: Melted cheese or sliced Mochi for a gooey, chewy texture.
• For Umami & Aroma: Chopped green onions, shredded Nori seaweed, Aonori, or Katsuobushi (bonito flakes).
• For a Kick: Mentiko (spicy cod roe).

The combination of fresh green onions, aromatic seaweed, and savory bonito flakes is simply irresistible. You’ll never get bored with so many ways to customize it!

Discover More: “Craving more yam recipes? Click here to explore the deep world of Nagaimo and discover a variety of delicious ways to enjoy Japanese yams!”　👇

🥗NUTRITION FACTS (Per Serving / Total)：Yamaimo Teppan Yaki: Fluffy Japanese Mountain Yam Gratin

Nutrient	Per Serving	Total (Recipe)
Calories	108 kcal	325 kcal
Protein	5.6 g	16.9 g
Fat	2.3 g	6.8 g
Carbs	17.0 g	51.0 g
Salt Equivalent	1.5 g	4.5 g

🛒INGREDIENTS ：Yamaimo Teppan Yaki: Fluffy Japanese Mountain Yam Gratin

• 300g Yamaimo (Japanese mountain yam / Nagaimo)
  • ☆Soy sauce 9g
  • ☆Mirin 9g
  • ☆Dashi stock granules 3g
  • ☆Egg
• 1 Egg
• Seasoning (☆Mentsuyu):
• 9g Soy sauce
• 9g Mirin (sweet rice wine)
• 3g Dashi stock granules
• Toppings:
• 5g Green onion (chopped)
• 1g Bonito flakes (Katsuobushi)
• 20g Ponzu sauce (or soy sauce, to taste)
  • Tip: Ponzu is a refreshing citrus-based soy sauce that adds a lovely tang!

🍳How to make Yamaimo Teppan Yaki: Fluffy Japanese Mountain Yam Gratin

• Preparation: Preheat your oven to 300°C (570°F). If your oven doesn’t go that high, set it to its maximum temperature.
• Peel and Grate: Peel the skin of the Nagaimo using a peeler.
  • Safety Tip 1: Do not wash or wet the yam before peeling! If it’s wet, it becomes incredibly slippery and dangerous. It is much safer to peel it while dry, then lightly rinse it afterward to remove any dirt.
  • Safety Tip 2: When grating, use a dry paper towel or a clean kitchen cloth to hold the Nagaimo. This gives you a firm grip and prevents it from slipping out of your hand, protecting your fingers from injury.
• Mix the Base: In a bowl, whisk the egg and combine it with the soy sauce, mirin, and dashi granules.
• Combine: Add the grated yamaimo to the bowl and mix well until the texture is light and consistent.
• Bake: Pour the mixture into a heat-resistant (oven-safe) dish. Place it on the middle rack of the preheated oven and bake for 20 minutes.
• Garnish & Serve: Once it’s golden and sizzling, remove from the oven. Top with green onions and bonito flakes. Drizzle with ponzu or soy sauce before eating.

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