A surprisingly simple recipe for 'Binder-Free Yam Isobe-age' that all staff members raved about. Simply grate sticky yam with its skin on, mix with Hondashi, wrap in nori, and pan-fry. The crispy outside and fluffy, melt-in-your-mouth inside are addictive! It's the perfect dish to go with drinks.
Ingredients
Main Ingredients (2 servings)
- Yam 200g
- Nori sheets (for onigiri) 5 sheets
Seasonings
- Hondashi 1 tsp
- Ajishio (seasoned salt) to taste
- Wasabi to taste
Steps
- Burn off the whiskers from the yam using a fork.
- Grate 200g of yam with its skin on and place it into a bowl. 【Tip!】 Nagaimo contains too much moisture and cannot be deep-fried, so please use a sticky variety of yam.
- Mix 1 tsp of Hondashi into the grated yam.
- Prepare 5 sheets of nori (for onigiri) and cut them into appropriate sizes.
- Pour about 1cm of frying oil into a frying pan.
- Place the yam onto the cut nori, shaping it into a round form. 【Tip!】 If your hands become itchy from the yam, please wear gloves.
- Once the oil is hot, drop the nori-wrapped yam into the frying pan and pan-fry.
- Once the entire fritter turns golden brown, remove it from the oil. 【Tip!】 It is most delicious when freshly fried, so please eat it immediately.
- Plate the dish and sprinkle with Ajishio (seasoned salt) to taste. Serve with wasabi if desired.
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