Sauteed Yam
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
132 kcal
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Course
Side Dish, Main Course
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Cuisine
Japanese
Sauteed Yam
Description
This dish showcases nagaimo or yamaimo, a Japanese mountain yam known for its slimy texture when peeled. The yam is carefully peeled—using gloves if desired due to possible itchiness—and sliced into half-inch thick pieces. These slices are sauteed in olive oil with a pinch of kosher salt until the bottom surfaces develop a char, giving a smoky note and firm texture. After flipping, they are cooked further and then coated with soy sauce, which thickens into a flavorful glaze as it cooks down.
The contrast between the crisp exterior and the moist, slightly viscous interior is distinctive. The dish is optionally served with mizuna (Japanese mustard greens) to add a fresh, slightly bitter and peppery dimension that balances the yam’s mild flavor.
This preparation relies on careful attention to prevent the yam slices from sticking or burning during sauteing. The swirl of soy sauce at the end intensifies the umami without overpowering the yam’s subtle sweetness. It’s an elegant, minimalist side suitable for meals exploring Japanese flavors.
Ingredients
- 2½ inches nagaimo aka yamaimo (mountain yam
- 1 Tbsp extra virgin olive oil
- ⅛ tsp kosher salt Diamond Crystal brand
- 2 tsp soy sauce
- Mizuna for serving; optional, Japanese mustard green
Instructions
- Gather all the ingredients.
- Peel and slice 2½ inches nagaimo/yamaimo (mountain yam) ½ inch (1.3 cm) thick. Some of you may feel itchy by touching nagaimo. If you‘re not sure, wear kitchen gloves to protect your skin. Once you peel, nagaimo gets very slimy, so be careful.
- Heat 1 Tbsp extra virgin olive oil in a large frying pan and sprinkle ⅛ tsp Diamond Crystal kosher salt.
- Put the nagaimo slices in the pan and sauté for 3–4 minutes on medium heat. When it has a nice char on the bottom, flip and cook for another 3–4 minutes.
- Add 2 tsp soy sauce. Quickly lift up the frying pan and swirl the nagaimo in the frying pan so that the nagaimo will be evenly coated with soy sauce. Moving around the nagaimo prevents it from getting burnt. It might splatter a little bit, so be careful. This creates delicious flavors.
- When the sauce gets thicken and the nagaimo has a nice char, turn off the heat and serve. Just like in the Midnight Diner episode, I serve this dish with mizuna (Japanese mustard green).
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 393mg | 16% |
| Potassium | 430mg | 9% |
| Fiber | 1g | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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