I have been experimenting with a few new recipes using nagaimo (長芋/山藥), a yam that has long been noted in Japanese and Chinese cuisine for its nutritional and medicinal value. One variation that I attempted was these fritters. The idea came from this recipe from a website featuring produces and cuisine from the Aomori (青森) prefecture, which is a prime producer of nagaimo in Japan.
I made several adaptations to the recipe. In the original recipe, yam is added to the pan before bacon. For mine, I reversed this order to allow the bacon more time to cook. We also would not need extra oil to coat the pan, as the bacon itself will provide enough grease. I added some potato flour to thicken the batter: grated nagaimo* by itself was too runny to handle.
Ingredients and Procedure
- 120 g nagaimo, peeled and grated
- 2 tsp potato flour
- a dash of ground white pepper
- a dash of soy sauce
- 1 strip of bacon
- green onions, chopped
In a bowl, mix the nagaimo with potato flour, white pepper, soy sauce, and green onions. Cut bacon into 3 cm strips.
Heat a nonstick pan over medium low heat. Add bacon strips to pan and let them sizzle for about 30 to 45 seconds. Drop a dallop of the nagaimo mixture over each piece of bacon. Flip and cook the other side when bacon is cooked and the fritter is golden brown.
There, you’re done.
* Note: Grated nagaimo is also called “tororo.” It kind of reminds me of “totoro.” :D