A recipe for grated yam galettes with a crispy and fluffy texture that doesn't require any binders. The starchy and creamy texture of the yam, combined with the saltiness of mentaiko and the aroma of cheese, makes it perfect as a side dish or snack. The key is to pound the yam to retain its texture.
Ingredients
Main Ingredients (2 servings)
- Grated Yam 200g
- Mentaiko (Spicy Cod Roe) 20g
- Green Onions 1-2 stalks
- Pizza Cheese 50-60g
Seasonings
- Olive Oil 1 tbsp
Steps
- First, roughly chop 1-2 stalks of green onions into 1-2cm pieces.
- Wash 200g of grated yam to remove dirt and fine roots, as the skin will be used.
- Slice the washed grated yam into 1cm thick rounds.
- Place the sliced grated yam into a plastic bag (use two bags if they are thin).
- Lightly pound the grated yam in the plastic bag until it's slightly broken down. (This is the key!) Don't pound too hard; just knock it a bit to leave some chunky and creamy texture.
- Add 20g of mentaiko, chopped green onions, and 50-60g of pizza cheese to the bag with the pounded yam.
- Knead the ingredients inside the bag until the mentaiko is evenly distributed.
- Heat 1 tbsp of olive oil in a frying pan. Once warm, spread the mixture evenly and cook. (This is the key!) Even without flour, the cheese and yam's stickiness will hold it together.
- Once the bottom is golden brown, place a plate or lid slightly smaller than the pan on top, flip the galette, and cook the other side until golden brown.
- The galette is ready when the cheese is melted and crispy, and the entire galette moves as one in the pan.
- Serve on a plate. (This is the key!) It's also delicious served with a dipping sauce like seasoned soy sauce.
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