Crispy Japanese Yam Tatsuta-age that you can't stop eating. It has a lighter texture than french fries and is perfect with drinks. The soy-based marinade with ginger and the potato starch coating create an exquisite flavor. This is Ryuji's viral recipe, with an irresistible fluffy texture.
Ingredients
Main Ingredients (2 servings)
- Japanese Yam 300g
- Potato starch to taste
Seasonings
- [A] Soy sauce 3 tbsp
- [A] Sake 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] MSG(Ajinomoto) (MSG) 7 shakes
- [A] Ginger 5g
- Salt and pepper to taste
Steps
- Pierce the hairy roots of the Japanese yam with a fork and roast them directly over a flame, or roll them in a frying pan to remove. 【Tip!】 Applying heat softens the skin and allows the flavor to penetrate better.
- Cut the cleaned Japanese yam in half, then slice into crescent shapes about slightly less than 1cm thick.
- Place the sliced Japanese yam in a bag, add the [A] seasonings (soy sauce 3 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, sake 1 tbsp, MSG(Ajinomoto) (MSG) 7 shakes, grated ginger 5g), and massage well.
- Remove air from the bag to ensure the seasoning liquid is evenly distributed. 【Tip!】 Marinating for 30 minutes allows the soy sauce, umami, and sake aroma to deeply infuse the Japanese yam. If in a hurry, marinate for at least 15 minutes.
- Thoroughly coat the marinated Japanese yam with potato starch to taste. 【Tip!】 The sliminess of the Japanese yam makes it easy to coat with potato starch, and the batter adheres well.
- Heat deep-frying oil over medium heat, then deep-fry the potato starch-coated Japanese yam.
- Once the entire yam is fried and golden brown, remove it from the oil.
- Arrange on a plate, then sprinkle with salt and pepper to taste to finish.
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