How to Make Tasty Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes

Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes. Add the peeled and cleaned shrimp and mix, then add the sake and tomato. Taste, and add salt and pepper to taste, and turn off the. Nagaimo (Japanese mountain yam) salad, an elegant appetizer of raw crisp yam served with soy sauce and simple garnishes can be prepared There is some confusion between the two Japanese terms yamaimo and nagaimo, which are actually two distinct species of yam although the two names.

Nagaimo (Slimy Yam) & Raw Egg Japanese Noodles Tororo Soba Recipe Test - Продолжительность Tuna And Tomato, Sandwich Maker Recipes for Breakfast - GoPro Timelapse Cooking Miso Nikomi Udon Recipe (Udon Noodles Simmered in Miso Broth with Chicken). Also, major grocery stores are starting to carry more Japanese and Asian ingredients these days due to the popularity of Japanese cuisine. You can cook Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes

1. You need 200 grams of Peeled shrimp.
2. It's 250 grams of peeled Nagaimo yam.
3. It's 1 of Tomato.
4. It's 1 clove of Garlic.
5. Prepare 2 tbsp of Sake.
6. You need 1 tbsp of Miso.
7. Prepare 1 of Salt and pepper.
8. Prepare 1 of Vegetable oil.
9. Prepare of To prep the shrimp:.
10. It's 1 tbsp of Sake.
11. Prepare 1 tbsp of Katakuriko.

So, do check in with the stores once in a while and you may be in luck. 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.

Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes step by step

1. Devein the peeled shrimp, if necessary. Rub in the prepping ingredients (sake and katakuriko), and rinse the shrimp..
2. Peel the nagaimo yam, and cut into 1 cm slices (either whole or after cutting the yam in half lengthwise first)..
3. Chop the tomato coarsely. Finely mince the garlic..
4. Heat oil in a frying pan. Add garlic and saute over medium heat until fragrant. Add the nagaimo yam and saute until it's starting to turn translucent - about 3 minutes..
5. Add the peeled and cleaned shrimp and mix, then add the sake and tomato. Cover with a lid and simmer over low heat for about 5 minutes..
6. Dissolve the miso. Taste, and add salt and pepper to taste, and turn off the heat..
7. Transfer to a serving plate. Optionally, add chopped green onion (not listed) on top..

In Japan, Kabocha is in season in winter, and this dish reminds me of winter time there. When Kabocha is cooked, the inside becomes bright orange. If you like yam on Thanksgiving, you'd like this dish, just not as sweet. It could be a side dish to an American main dish such as roast chicken or meatloaf. The Best Japanese Yam Recipes on Yummly