Deep-fried nagaimo (Japanese mountain yam)

 

<Ingredients (serves 2)> *235 kcal per serving / 0.2g salt

・Nagaimo (Japanese mountain yam) ... 200g

■ Batter

└ All-purpose flour, unsweetened soy milk ... 1/2 cup each

Frying oil, salt, coarsely ground black pepper

<Instructions>

1. Combine the batter ingredients in a bowl, whisk together, and let rest for about 10 minutes.

Mixing the flour with the soy milk and letting it rest for about 10 minutes creates a nice, chewy batter.

2. Cut the nagaimo (leaving the skin on) into 1cm-thick half-moon slices.

3. Heat the frying oil in a pan to approximately 160°C (320°F). Coat the nagaimo slices in the batter and add them to the oil in small batches. Fry for 1–2 minutes without moving them until the batter puffs up; once the batter becomes crispy, flip the pieces over and fry until golden brown on all sides. Arrange on a plate and sprinkle with a little salt and black pepper.

◎ You can also sprinkle with *aonori* (dried green seaweed) or serve with a mixture of tomato ketchup and mustard.