Nagaimo goes well with richly flavored rice! Check out the description for the detailed recipe of...
1,375This recipe features a Japanese-style rice stew with salted kelp. Add the nagaimo (Japanese yam) roughly pounded in a bag. Enjoy the chewy texture of nagaimo and the fluffy texture of simmered rice! [Recipe suitable for low-salt meals] *Please refer to the Q&A for information on low-salt meals.
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■Ingredients (Serves 4 (5.5-cup rice cooker))
・2 cups of rice (soaked)
・200g Nagaimo (Japanese yam)
・Water, to taste
☆Seasonings
・2 tablespoons mirin (sweet cooking sake)
・2 tablespoons soy sauce
・15g salted kelp
For garnish
・Scallion (chopped)
■Procedure
(1) Peel the Nagaimo, place it in a plastic bag, and roughly pound it. (Don't pound it too finely; pound it until it's still chunky, allowing you to enjoy the fluffy texture of the Nagaimo after cooking.)
(2) Add the rice, ☆, and water to the inner pot of the rice cooker up to 5mm below the 2-cup mark, mix, and level the rice. Pour in the Nagaimo and cook as usual.
(3) Once cooked, mix thoroughly. Serve in a bowl and sprinkle with green onions.
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