Nagaimo: I had 3 inch piece of nagaimo. I peeled it and removed any discolored ends, cut it in half length wise and then sliced it into half circles (about 1/3 inch thick).
Royal trumpet mushroom: Starting from the stem-side I tore it into 4-6 long, thin pieces (I used 4 large mushrooms).
Onion: I halved and then sliced onions (one small).
Bacon: I cut one strip of bacon into half-inch size.
Cheese: I used smoked mozzarella cheese. I sliced it into thin (1/4 inch) slices, 2 per ramekin.
I first put the bacon into a dry frying pan on medium low head and rendered the bacon fat and made the bacon brown and crispy (5-7 minutes). Since the amount of the fat was not enough, I also added olive oil (1 tsp) and sautéed the onion for several minutes and then the mushroom. I seasoned it with salt and black pepper. I then added the slices of nagaimo and sautéed for several minutes and seasoned it again. I divided the mixture into two small ramekins and placed the slices of cheese on the top. On hi-broil, I melted the cheese in a toaster oven (2-3 minutes). I garnished I with chopped chives.
The above picture shows nagaimo slices.
Here is the royal trumpet mushroom.
This is a Ok dish but not great. Although cooking (especially grilling) usually reduces the sliminess of nagaimo, that did not happen in this dish. Although the nagaimo had a nice crunchy texture, it was way too slimy and as a result not great. On the positive side, I satisfied my curiosity about this dish, used up leftover mushrooms and nagaimo and made one new post.