This recipe for crispy, savory pan-fried yam with cheese is incredibly easy to make, just by slicing and cooking. The delightful crispiness of the cheese perfectly complements the slightly crunchy texture of the yam, with shiso leaves adding a refreshing accent. It's also perfect as a snack.
Ingredients
Main Ingredients (2 servings)
- Yam 300g
- Mixed Cheese 40g
- Shiso Leaves 5 sheets
Seasonings
- Salt and Pepper (to taste)
Steps
- Wash the yam with the skin on and pat dry with paper towels. Burn off any fine root hairs with a flame.
- Slice the yam into 1cm thick rounds.
- Trim the tough ends off the shiso leaves, then cut them in half lengthwise and shred.
- Heat vegetable oil in a frying pan.
- Arrange the sliced yam in the heated frying pan.
- Once browned, flip the yam and cook both sides. Season with salt and pepper (to taste) during cooking.
- When both sides are browned, add mixed cheese 30g to the empty spaces in the pan, and place the shredded shiso leaves on top of the cheese.
- Place the browned yam back onto the cheese and cook until the cheese is golden brown and crispy.
- Remove from the pan once the cheese is firmly attached to the yam and has a crispy, browned finish. (Key Tip: Cooking until the cheese is well-adhered to the yam will prevent it from peeling off.)
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