Friday, October 22, 2010
Sauteed nagaimo 焼き長いも
I have posted quite a few dishes of nagaimo 長芋. You can make so many variations, either cooked or raw, but this grilled nagaimo with black pepper and salt has been featured not once but twice by the expert expats Izakaya connoisseurs and I decided to make my version. Since this was a weeknight, I did not charcoal grill the nagaimo but pan fried it.
This dish is simple to make. Since I do not like the skin I removed it but you could keep the skin on. I sliced it into rather thin (1/4 inch) disks but this could be a bit thicker. I blotted any moisture from the surface using a paper towel. I added light olive oil (1 tbs) to a hot frying pan on medium-high flame and browned one side rather well (bottom side) for 2 minutes. I flipped it over and fried for 1 more minute. I flipped it over again and sprinkled salt and freshly cracked black pepper. You could use different seasoning such as Japanese 7 flavored red pepper 七味唐辛子, sansho 山椒, or even cumin or curry powder if you like.
We had this as an opening dish with leftover yakitori drumettes reheated in a toaster oven as seen above. The nagaimo has a nice mild crunchy crust and becomes very sweet (some starch must convert to sugar). It is really satisfying and the salt and pepper make this dish. Nagaimo can be simmered in broth as well but I never posted it. Maybe that will be my next post on nagaimo.