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We hope you got benefit from reading it, now let’s go back to nagaimo yam and bacon cheesy chijimi recipe. You can cook nagaimo yam and bacon cheesy chijimi using 9 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Nagaimo Yam and Bacon Cheesy Chijimi:
- Prepare 1/2 Nagaimo
- Provide 4 strips Bacon
- Use 4 tbsp Green onion or scallion
- Take 1 use as much (to taste) Easy melting cheese
- Prepare 1 ◎Egg
- Prepare 1 ◎Salt and pepper
- Use 2 tbsp ◎Katakuriko
- Use 1 tbsp ◎Consomme stock granules
- Take 1 Ponzu (optional)
Steps to make Nagaimo Yam and Bacon Cheesy Chijimi:
- Cut the Nagaimo yams into thin strips, cut the bacon into 1 cm strips, chop the onions into small bite-sized pieces, and place the ingredients into a bowl. Add the ingredients from ◎ and mix together.
- Spread the ingredients from step 1 thinly into a teflon pan, and scatter cheese on top. Cover with a lid and cook at a medium heat until golden brown.
- Flip over the ingredients from step 2, and cook until golden brown without covering with a lid . It's really easy to use the lid when flipping it over.
Grated nagaimo has lots of air in it and when you cook with it, the food gets fluffy and airy. There are other mountain yams, such as icho-imo, yamamot-imo, tsukune-imo. Mountain yams take on a gluey, almost mucilaginous consistency when they're grated. But, grating the mountain yam immediately transforms it from a fairly common-looking root vegetable into a pile of sloppy white goo. Nagaimo (Japanese mountain yam) salad, an elegant appetizer of raw crisp yam Great recipe for Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam.
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