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Try one of these delicious recipes. Or put your thinking chef’s hat on, and invent a signature nagaimo dish of your own. No matter what you come up with, few if any people will have had it before. But we can’t guarantee that for long.
A more nutrition version of a classic side dish.
Serves 2
Ingredients:
10.5 ounces of nagaimo
1-2 spears of asparagus
3.5 ounces of bacon
1 onion
1/2 tsp of butter
Salt, pepper, nutmeg, and grated Parmesan cheese to taste
Peel the nagaimo, chop into (not too small) chunks, and place on a deep baking dish. Microwave for about 11 minutes. Allow to cool slightly and then roughly blend using a masher, being careful not to mash too much. Cut the asparagus into about 3-cm pieces and bring to boil. Put cut bacon and chopped onions with appropriate sizes into a pan and briefly sauté in butter. Add the boiled asparagus and the cooked nagaimo to the pan, and add seasonings.
Pour the mixture into a baking dish, sprinkle with Parmesan cheese, and bake for 6 -7 minutes. (Once the Parmesan is golden on top, cover with aluminum foil. Be careful not to let it scorch.)
In a large bowl, mix dressing ingredients and allow to sit for 10 minutes. Cut and prepare salad ingredients and dry with kitchen towel. Gently toss salad ingredients and dressing together. Marinate for 2 hours in refridgerator. Serve chilled.
Into every salad, a little nagaimo must fall.
Serves 6
Ingredients:
16 ounces of nagaimo, peeled and diced into 1/4 inch chunks
1/4 red onion, peeled and sliced thinly
1 large apple, peeled and diced in 1/4 chunks
2 stalks celery, cut into 1/4 inch chunks
3/4 cup kidney beans (cooked, canned)
4 stalks cilantro, finely chopped
Dressing
2 Tablespoons Lum pura (Thai Fish Sauce)
2 Tablespoons of lime juice
4 Tablespoons of rice wine vinegar
2 Tablespoons Raw sugar or honey
1 clove garlic, finely minced
Chili powder to taste
- Press carrots and zucchini between paper towels to remove excess moisture.
- In a medium bowl, combine nagaimo, carrots, zucchini, tofu, onion, celery, egg, breadcrumbs and curry paste.
- Chop 2/3 of the basil and add it to the tofu mixture.
- Mix well and let it stand about 15 minutes.
- Form into 4 patties, about 1/2 inch thick.
- Grill in large skillet over medium heat.
- Cook patties for 5 minutes on each side or until golden brown.
- Garnish with remaining basil leaves.
East meets West like never before.
Serves 4
Ingredients:
5.3 ounces of nagaimo peeled and diced
1 carrot shredded
1 zucchini, shredded
1 10-ounce package silken tofu
1 small yellow onion, diced
1 egg, slightly beaten
1/2 cup dry bread crumbs
2 tablespoons Green Thai curry paste
1/3 cup fresh basil leaves
1 tablespoon olive oil
Here's to your health.
Serves 1
Ingredients:
5.25 ounces nagaimo
1 cup milk
1/2 cup vanilla ice cream
1 Tablespoon honey
Put into blender and blend for one minute. Add a couple of ice cubes and blend for another 10 seconds.
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