Deep-fried Nagaimo (Japanese Mountain Yam

 

 

Ingredients:

・Nagaimo (Japanese mountain yam): 200g

・Shiro-dashi (white dashi stock): 1 tablespoon

・Potato starch: 3–4 tablespoons

・Salt: 1/2 teaspoon

Directions

Without peeling the yam, pierce it with chopsticks or a fork and lightly toast the skin; this enhances the aroma.

Cut the yam in half lengthwise, then cut it into bite-sized, irregular chunks (*rangiri*).

Place the yam pieces in a plastic bag, add the shiro-dashi, and mix well to season. Once the flavor has absorbed, add the potato starch and shake the bag vigorously to coat the pieces evenly.

Heat a generous amount of oil in a frying pan and cook the yam until crispy.