Soy-Marinated Nagaimo (Mountain Yam)
ID: 2600d54e...
This soy-marinated mountain yam recipe requires no knives, using only a peeler and a mandoline slicer. The refreshing aroma of shiso leaves and the subtle heat of chili pepper provide an accent, making this the perfect side dish for rice or as an appetizer. It is ready to eat after just 10 minutes of marinating.
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🍳 Cooking Flow
Cut the shiso leaves and chili pepper with kitchen shears, and peel the mountain yam. → Thinly slice the mountain yam using a mandoline, layering it with shiso leaves in a container. → Heat the soy sauce, dashi powder, and sugar in the microwave to dissolve, then whisk in the vinegar, wasabi, and sesame oil to create the marinade. → Pour the marinade over the mountain yam, gently toss, cover with plastic wrap pressed directly onto the surface, and marinate in the refrigerator for 10 minutes.
Cooking Steps
Brief Cooking Order
Cut the shiso leaves and chili pepper with kitchen shears, and peel the mountain yam. → Thinly slice the mountain yam using a mandoline, layering it with shiso leaves in a container. → Heat the soy sauce, dashi powder, and sugar in the microwave to dissolve, then whisk in the vinegar, wasabi, and sesame oil to create the marinade. → Pour the marinade over the mountain yam, gently toss, cover with plastic wrap pressed directly onto the surface, and marinate in the refrigerator for 10 minutes.
Introduction
This soy-marinated mountain yam recipe requires no knives, using only a peeler and a mandoline slicer. The refreshing aroma of shiso leaves and the subtle heat of chili pepper provide an accent, making this the perfect side dish for rice or as an appetizer. It is ready to eat after just 10 minutes of marinating.
Step 1
Wash the shiso leaves and pat them dry thoroughly with paper towels. Use kitchen shears to trim off the stems and cut the leaves in half lengthwise.
Step 2
Use kitchen shears to cut the chili pepper in half, remove the seeds, and snip into thin rings.
Step 3
Peel the mountain yam with a peeler. To avoid skin irritation, wrap the yam in a paper towel while holding and peeling it.
Step 4
Using a mandoline, slice the mountain yam thinly directly over your storage container. Layer shiso leaves in between every 1/4 of the sliced yam. If the yam piece becomes too small, secure it with a fork before slicing, then scatter the chili pepper on top.
Step 5
Combine the soy sauce, dashi powder, and sugar in a heat-resistant bowl. Stir lightly and microwave (600W) for 20 seconds to completely dissolve the sugar and dashi.
Ingredients List
Important Notes
⚠️ Touching the mountain yam directly can cause skin irritation. Holding it with a paper towel while peeling or slicing prevents irritation and provides a better grip.
⚠️ When using a mandoline, if the yam becomes too small, pierce it with a fork to hold it steady; this prevents accidental injury to your fingers.
💡 Slicing the yam as thinly as possible ensures the flavors penetrate thoroughly in just 10 minutes, resulting in a pleasant, crunchy texture.
💡 Heating the marinade base (soy sauce, dashi, sugar) in the microwave makes the ingredients dissolve faster, preventing uneven seasoning.
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