A perfect combination of roughly chopped Nagaimo (Japanese mountain yam) and fragrant, stir-fried kimchi! This Kasahara-style Nagaimo and Kimchi Rice Bowl is surprisingly delicious and easy to make. It's also recommended for overcoming summer fatigue.
Ingredients
Main Ingredients (2 servings)
- Nagaimo 150g
- Kimchi 100g
- Cooked Rice 2 bowls
- Chopped Nori (Seaweed) (to taste)
- White Sesame Seeds (to taste)
Seasonings
- Salt (a pinch)
- Soy Sauce 1 tsp
Steps
- Peel 150g of Nagaimo and roughly chop it with a knife to create a grated texture. (Key Tip!) Grating it with a grater can make it watery. Chopping it with a knife retains a better texture.
- Season the chopped Nagaimo with a pinch of salt.
- If 100g of Kimchi is too large, cut it into bite-sized pieces.
- Heat a frying pan over medium heat without oil. Add 100g of Kimchi and dry-fry until fragrant. (Key Tip!) Stir-frying it slightly enhances its aroma and umami.
- Once the kimchi is fragrant, add 1 tsp of Soy Sauce to the edge of the pan, let it caramelize slightly, then mix it with the kimchi.
- Serve 2 bowls of cooked rice.
- Top the rice with the stir-fried kimchi and the grated Nagaimo.
- Finally, generously sprinkle with chopped nori (to taste) and white sesame seeds (to taste).
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