Wasabi-Pickled Nagaimo (Japanese Mountain Yam)
ID: e434f4c8...
This crisp, crunchy nagaimo is pickled in a savory, piquant wasabi-soy sauce marinade. It's a perfect snack or side dish, and it's easy to make using a resealable plastic bag.
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🍳 Cooking Flow
Boil water and sugar in a pot, add vinegar, dashi powder, and soy sauce, then remove from heat and let the sauce cool. → Cut the nagaimo into 1cm-wide pieces, soak in vinegar water for 10 minutes to remove harshness, pat dry, and place in a resealable bag. → Dissolve the wasabi in a small amount of the cooled marinade, mix it into the remaining sauce, and pour into the bag with the nagaimo. → Remove the air from the bag, seal it, and let it marinate in the refrigerator for at least 3 hours.
Cooking Steps
Brief Cooking Order
Boil water and sugar in a pot, add vinegar, dashi powder, and soy sauce, then remove from heat and let the sauce cool. → Cut the nagaimo into 1cm-wide pieces, soak in vinegar water for 10 minutes to remove harshness, pat dry, and place in a resealable bag. → Dissolve the wasabi in a small amount of the cooled marinade, mix it into the remaining sauce, and pour into the bag with the nagaimo. → Remove the air from the bag, seal it, and let it marinate in the refrigerator for at least 3 hours.
Introduction
This crisp, crunchy nagaimo is pickled in a savory, piquant wasabi-soy sauce marinade. It's a perfect snack or side dish, and it's easy to make using a resealable plastic bag.
Step 1
Add water (3 tablespoons) and sugar (2 tablespoons) to a pot and heat while stirring until it comes to a boil.
Step 2
Once boiling, add vinegar (1 tablespoon), dashi powder (1/2 tablespoon), and soy sauce (2 tablespoons) and mix well. Once the edges of the pot start to bubble, remove from heat and let cool to room temperature.
Step 3
Peel the nagaimo with a vegetable peeler and cut into approximately 1cm-wide rectangular batons.
Step 4
Place the cut nagaimo into vinegar water and soak for about 10 minutes to remove harshness.
Step 5
After 10 minutes, drain the nagaimo and use paper towels to thoroughly wipe off any excess moisture before placing them into a resealable plastic bag.
Ingredients List
Important Notes
Soaking the nagaimo in vinegar water after cutting prevents discoloration and ensures a clean finish. 💡
Wasabi is heat-sensitive; adding it to hot marinade will cause it to lose its aroma and pungency, so be sure to let the marinade cool first. ⚠️
If any moisture remains on the nagaimo, it will dilute the marinade, so it is important to wipe it off thoroughly before putting it in the bag. 🍳
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