By mixing and frying grated yam with egg whites, you achieve a crispy exterior and a melt-in-your-mouth interior. The fragrant shiso leaves and soy sauce-marinated egg yolks make this a simple yet nutritious yam donburi recipe that will whet your appetite. Try this dish, a masterpiece of professional technique, to gently soothe your tired body.
Ingredients
Main Ingredients (2 servings)
- Yam 200g
- Eggs 2
- Canned Scallops 1 can
- Shiso Leaves 7-8
- Cooked Rice (to taste)
Seasonings
- [A] Light Soy Sauce (to taste)
- [B] Salt (a pinch)
- [B] Cooking Sake (Rice Wine) (a splash)
- Goma Abura (White Sesame Oil) 1.5 tbsp
Steps
- Separate 2 eggs into yolks and whites. Marinate the yolks in light soy sauce (to taste) for 3-4 hours.
- In a bowl, combine 200g grated yam and 1 can of canned scallops (drained and flaked). Mix well.
- Add 2 beaten egg whites, a pinch of salt, and a splash of cooking sake to the bowl from Step 2. Mix everything thoroughly.
- Just before cooking, tear 7-8 shiso leaves by hand and mix them into the batter. (Key Tip: Tearing by hand enhances the aroma.)
- Heat 1.5 tbsp of white sesame oil in a frying pan and spread it evenly.
- Pour about 1 ladleful of batter into the pan. Cook until a light brown color appears on both sides.
- Be careful not to overcook. The center should remain slightly undercooked.
- Serve cooked rice (to taste) in a bowl and top with the cooked yam.
- Gently place the soy sauce-marinated egg yolk in the center. For an extra kick, add shichimi togarashi to your liking.
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