Infinite Salt-Marinated Nagaimo (Japanese Mountain Yam)
ID: ee286115...
This refreshing recipe is perfect for summer, featuring thinly sliced Nagaimo marinated in a savory Japanese dashi and chicken bouillon-based salt sauce. Serve it over hot rice mixed with egg whites, top with the egg yolk, and it becomes truly addictive.
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🍳 Cooking Flow
Sear the fibrous roots of the Nagaimo over a flame to burn them off, then use a mandoline to slice it paper-thin. → Add Hondashi, chicken bouillon, water, salt, chili pepper, and green onions, then chill in the refrigerator. → Mix egg whites into warm rice, then top with the chilled Nagaimo and its marinade. → Place an egg yolk in the center and sprinkle with salt to taste to finish.
Cooking Steps
Brief Cooking Order
Sear the fibrous roots of the Nagaimo over a flame to burn them off, then use a mandoline to slice it paper-thin. → Add Hondashi, chicken bouillon, water, salt, chili pepper, and green onions, then chill in the refrigerator. → Mix egg whites into warm rice, then top with the chilled Nagaimo and its marinade. → Place an egg yolk in the center and sprinkle with salt to taste to finish.
Introduction
This refreshing recipe is perfect for summer, featuring thinly sliced Nagaimo marinated in a savory Japanese dashi and chicken bouillon-based salt sauce. Serve it over hot rice mixed with egg whites, top with the egg yolk, and it becomes truly addictive.
Step 1
Skewer the Nagaimo with a fork and sear the skin side over a gas burner to burn off the stray roots. Once seared, rub gently to remove the scorched fibers cleanly.
Step 2
Using a mandoline, slice the Nagaimo into a container as thinly as possible.
Step 3
Add 2/3 tsp Hondashi, 2/3 tsp chicken bouillon, and 3 tbsp water to the sliced Nagaimo, mixing thoroughly to ensure the flavors are well distributed.
Step 4
Add the sliced chili pepper, a pinch of salt, and green onions, mix once more, and place in the refrigerator to chill well.
Step 5
Separate the eggs into yolks and whites, add the egg whites to the warm rice, and mix well.
Ingredients List
Important Notes
🔥 Searing the roots of the Nagaimo makes it delicious to eat with the skin on and significantly improves the absorption of the marinade.
💡 Slicing the Nagaimo as thinly as possible is the key to achieving that perfect crunchy texture.
😋 Mixing the egg whites into the rice first creates a fluffy, smooth base similar to tamago kake gohan.
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