Macrobiotic Steamed Nagaimo Yam and Amazake Bread. Nagaimo (Japanese mountain yam) salad, an elegant appetizer of raw crisp yam served with soy sauce and simple garnishes can be prepared quickly. To further add to the confusion of the proper terminology for this Japanese vegetable, in Japanese, this yam is occasionally referred to as tororo. Recipes - Vegan, Macrobiotic & Japanese.
Nagaimo is a tuber that when grated has a lovely slimy foamy texture. Today I’ll show you how to prepare it in a Japanese dish cold soba noodles called. To be honest, I was quite surprised how delicious this simple dish Besides nagaimo, you only use olive oil, salt, and soy sauce. You can have Macrobiotic Steamed Nagaimo Yam and Amazake Bread using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Macrobiotic Steamed Nagaimo Yam and Amazake Bread
- You need 100 grams of Nagaimo yams (peeled).
- You need 100 ml of Sweet sake.
- It’s 50 ml of Water.
- It’s 4 tbsp of Beet sugar.
- It’s 1 tbsp of Canola oil (or rapeseed oil).
- It’s 100 grams of ※Whole wheat flour (something that has strong bread flour in it).
- It’s 1 tsp of ※Baking powder (without aluminum added).
- Prepare 2 tbsp of Mixed nuts (this is for decoration, so please use what you’d like).
I was delighted and totally awed by the I made BBQ T-bone steak, sauteed yams, steamed baby French carrots, easy garden salad. Dioscorea polystachya or Chinese yam (Chinese: 山药), also called cinnamon-vine, is a species of flowering plant in the yam family. It is sometimes called Chinese potato or by its Japanese name nagaimo. It is a perennial climbing vine, native to China and East Asia.
Macrobiotic Steamed Nagaimo Yam and Amazake Bread step by step
- Grate the nagaimo yam, and mix in the sweet sake, water, canola oil, and beet sugar with a wooden spatula or egg beater in order..
- Mix the whole wheat flour and baking powder together. ※I like cutting corners, so I put both into a Tupperware container and lightly shook the ingredients together..
- Add Step 2 to Step 1 a bit at a time. ※Make sure to mix well so that it doesn’t clump up..
- Cut out a small piece of parchment paper and line a microwave safe container with it (you can use a teacup if you’d like), and pour in the batter. Add in nuts of you’d like (I used some leftover nuts as a garnish)..
- It will take 5 minutes over low heat if you use a pressure cooker to steam it (let it sit until the pressure dissipates). It should take around 15 minutes with a regular steamer..
Dioscorea opposita or Shan Yao) has gained significant popularity as a healthy side dish to add to any Asian-themed meal. In traditional Japanese cuisine, this yam is typically eaten raw, and when grated it takes on a jelly-like consistency to put as garnish on soup noodles. Nagaimo is often eaten raw, though that is rare for yams. Grated Nagaimo is called “Tororo” and used in dishes like Tororo with rice or Tororo with soba. Tororo has a very viscous texture (some might even call it slimy), so that it sometimes functions as a thickening agent in some recipes such as Okonomiyaki.