Torikizoku Copycat Grilled Grated Yam (Yamaimo no Teppanyaki)
Yamaimo no Teppanyaki is an Izakaya-style side dish made with grated Japanese mountain yams seasoned with umami-rich ingredients. Its unique fluffy texture will have you savoring every bite!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Japanese yam (nagaimo) (or Chinese yam (not to be confused with regular American yams which are closer to sweet potatoes))
- 1 egg (separated)
- 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp Japanese mayonnaise (or regular mayonnaise)
- ½ tbsp mirin
- 1 tsp dashi granules (used plant-based dashi granules for vegetarians)
- 1 tbsp toasted sesame oil
- roasted seaweed for sushi (nori) (crushed, topping)
- Japanese mayonnaise (topping)
Instructions
- 1
Peel of the skin of 300 g Japanese yam (nagaimo) and grate it using a Japanese oroshi grater. Wear gloves if you have sensitive skin.
- 2
Transfer it to a mixing bowl and add the whites of 1 egg (save the yolk for later), 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp Japanese mayonnaise, ½ tbsp mirin and 1 tsp dashi granules.
- 3
Mix well until the batter is well combined and slightly bubbly.
- 4
Heat your pan on medium-high and grease it with 1 tbsp toasted sesame oil. I recommend a small pan like 20cm/8".
- 5
Pour the yam mixture into the pan and fry until air bubbles start to appear on the surface.
- 6
Lower the heat to medium and place a lid on top. Steam for 5 minutes (reduce time if you prefer a more runny texture close to Torikizoku's).
- 7
Remove the lid and turn off the heat. Top with Japanese mayonnaise, crushed roasted seaweed for sushi (nori) and the reserved egg yolk from earlier.
- 8
Give each diner a small plate and enjoy it straight from the pan!