16 Traditional Boiled Japanese Yam Recipe Get Cooking And Enjoy!

Published on: Mar 26, 2024

Traditional boiled Japanese yam, also known as "yaki-imo" in Japanese, is a popular and nutritious dish that has been enjoyed in Japan for centuries. This simple yet delicious recipe is a staple in Japanese cuisine and is often served as a side dish or as a main course. The yam used in this dish is a type of taro root that is native to Japan and is known for its earthy, nutty flavor and soft, creamy texture. In this article, we will take a closer look at the traditional boiled Japanese yam recipe and learn how to prepare it in the most authentic and delicious way.

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Roasted Japanese Sweet Potatoes with Miso Butter

Main Ingredients: Japanese Sweet Potatoes, Olive Oil, Butter, White Miso
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Daigaku Imo (Glazed Sweet Potatoes)

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Filipino Lumpia

Main Ingredients: Ground Beef, Onions, Minced Garlic, Freshly Ground
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Buffalo Chicken Chili

Main Ingredients: Olive Oil, Medium Yellow Onion, Garlic, Carrots, Diced
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The Nutritional Benefits of Japanese Yam

Japanese yam, also known as "sato-imo" in Japanese, is not only delicious but also packed with nutrients. This root vegetable is a rich source of dietary fiber, which helps with digestion and can aid in weight loss. It is also a good source of vitamins and minerals such as vitamin C, potassium, and manganese. Additionally, Japanese yam contains a type of starch called "yam starch" which has been shown to have anti-inflammatory properties. This makes traditional boiled Japanese yam not only a tasty dish but also a healthy one that can provide numerous benefits to our overall well-being.

Preparing the Yam

To make the perfect traditional boiled Japanese yam, it is essential to start with a good quality yam. Look for yams that are firm and have smooth, unblemished skin. The best yams for this recipe are the ones that are about 7-10 inches in length and 3-4 inches in diameter. Before boiling, wash the yam thoroughly and scrub off any dirt or debris. Then, using a sharp knife, peel off the skin and cut the yam into thick slices.

The Boiling Process

Once the yam is prepared, it is time to start the boiling process. In a pot, bring water to a boil and add the sliced yam. Let it cook for about 20-25 minutes until the yam is tender. To check if it is cooked, insert a fork into the yam, and if it slides off easily, it is ready. Drain the yam and run it under cold water to stop the cooking process. Then, place the yam back into the pot and add a pinch of salt to enhance its flavor.

Serving Suggestions

Traditional boiled Japanese yam can be served as a side dish or as a main course. It is often served with a drizzle of soy sauce or a sprinkle of sesame seeds for added flavor. For a heartier meal, you can also top it with shredded nori or bonito flakes. Some people also enjoy dipping the boiled yam in a mixture of soy sauce, sake, and mirin for a more savory taste. However you choose to serve it, traditional boiled Japanese yam is a versatile dish that can be enjoyed in many ways.

In conclusion, traditional boiled Japanese yam is a simple yet delicious dish that is not only a staple in Japanese cuisine but also a nutritious and healthy one. Its creamy texture and earthy flavor make it a favorite among many, and its numerous health benefits make it a must-try dish. So next time you're looking for a new and exciting vegetable dish, give this traditional boiled Japanese yam recipe a try and experience the taste of Japan in your own kitchen.

16 traditional boiled japanese yam recipe Get cooking and enjoy!

Japanese Vegetable Stew

yield: 4 total time: 9 minutes
4.3 Stars (27 reviews)
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Ingredients

  • 2 large carrots peeled and roll cut
  • 4 Japanese sweet potatoes peeled and cut in odd-shaped pieces
  • 3 waxy potatoes cut in odd-shaped pieces
  • 2 inches burdock
  • gobo
  • 2 inches lotus root peeled and roll cut
  • 3 mushrooms preferably shiitake
  • 4 ounces deep fried tofu
  • 1 block konnyaku about 12 oz.
  • 1 tablespoon vegetable oil neutral
  • 3/4 cup dashi vegetarian, see recipe below
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon sake
  • 20 squares sea vegetable inches kombu
  • 4 dried shiitake mushrooms
  • 4 cups cool water
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