Tender Nagaimo with Bacon and Cheese

ほっくり長いもベーコンチーズ

Thicker nagaimo pieces soften under a lid, then finish with savory bacon and melted cheese.

Servings and Time

Serves 2-3 as a shared small plate. 10 minutes prep; 15 minutes cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 300 g nagaimo, peeled and cut into 1 cm half-moons
  • 60 g bacon, cut into strips
  • 40 g shredded melting cheese
  • 1 teaspoon neutral oil
  • 2 tablespoons water
  • Black pepper
  • Sliced green onion, optional

Tools Used

Fry pan with lid, knife, cutting board, and spatula.

Steps

  1. Cook bacon in a fry pan over medium heat until cooked through and lightly browned; follow the package instructions. Transfer to a plate.
  2. Add oil if needed and brown nagaimo for 2-3 minutes per side.
  3. Add water, cover, and cook over low heat for 5-7 minutes until nagaimo is tender when pierced.
  4. Return bacon, scatter cheese over the top, and cover briefly until melted. Finish with pepper and optional green onion.

Serving Notes

Use Japanese nagaimo; cooking it longer gives a softer texture than the nori-wrapped version.

Nutrition Note

A rich shared plate that pairs well with a crisp vegetable side.

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