Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, oil-free japanese style yam-imo (yam potato) gratin. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin is something which I’ve loved my entire life.
Great recipe for Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin. I created this recipe since I love grated yam potato and was craving it on a cold day. A quick-prep recipe–just mix and bake!
To begin with this recipe, we must first prepare a few components. You can cook oil-free japanese style yam-imo (yam potato) gratin using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin:
- Take Yama-imo (yam potato) or Chinese yam
- Get ☆ Egg (whole)
- Prepare ☆ Shiro-dashi
- Prepare Silken tofu
- Make ready Dried fish flakes and dried green nori flakes
Get the best sweet potato and yam recipes recipes from trusted magazines, cookbooks, and more. Compare Japanese sweet potatoes vs. the American sweet potato. Both are healthy relative to your regular white spud, but this is a category where the American style wins. Not only with what's on the nutrition facts label, but also because of other benefits (and side effects) you won't find on there.
Instructions to make Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin:
- Grate the yama-imo and mix in egg and shiro-dashi until blended.
- Cut tofu into bite-sized chunks and place on heat-proof dish.
- Pour yam potato mixture over tofu and lightly toss.
- Bake in an oven at 200°C without pre-heating for 20 to 25 minutes. (Or, in a 600 W oven toaster for 15 to 20 minutes.)
- Remove from the oven when the surface becomes lightly browned. Sprinkle with dried fish flakes and aonori.
- For added texture, finely chop 20 g of the total amount of yam potato (or Chinese yam) and blend it into the grated yam potato.
I love Japanese sweet potatoes (also called Japanese Yam). They are less watery compared to "American" sweet potatoes and sweeter in my opinion. My favorite way of eating them is baking. We called them yakiimo (焼き芋) in Japanese. When I was growing up in Japan, baked sweet potatoes were sold by a guy hauling a cart.
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