Nori-Wrapped Nagaimo Steaks

長芋の海苔巻きステーキ

Nagaimo rounds brown lightly in the pan, with nori and a soy-mirin glaze.

Servings and Time

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

Ingredients

  • 300 g nagaimo (Japanese long yam), peeled
  • 1 nori sheet, cut into strips
  • 1 tablespoon neutral oil
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 tablespoon water

Tools Used

Fry pan, knife, cutting board, and spatula.

Steps

  1. Cut nagaimo into 1.5 cm rounds. Wrap a nori strip around the side of each round, moistening the overlapping edge.
  2. Heat oil in a fry pan over medium heat. Cook rounds for 3-4 minutes per side until lightly golden.
  3. Mix soy sauce, mirin, sugar, and water. Add to the pan and simmer for 1-2 minutes, turning to coat.
  4. Serve while the outside is warm and the center retains a little crunch.

Serving Notes

Nagaimo can make some people's skin itch during peeling; kitchen gloves help. Use Japanese long yam, not an unspecified tropical yam.

Nutrition Note

Serve with a protein dish and greens for variety.

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