Mar 18, 2020

Six Ingredients Seared Yamaimo 香煎山藥片

It was more like a last minute plan change. Initially, I was going to make tororo rice, a type of Japanese rice dish topped with grated yamaimo/mountain yam. Then I got lazy, reluctant to grate the whole chunk of yamaimo, the dish changed to seared version instead. I'm glad it tastes pretty darn good. Most importantly, it's effortless to make.

Six ingredients seared yamaimo 香煎山藥片 -


  • 245 grams/about 7 inches long yamaimo
  • 1 garlic clove
  • 1 tablespoon bitter tea oil
  • 2 teaspoons double-concentrated tsuyu
  • Tiny pinch salt
  • Some dried seaweed powder


Peel yamaimo then slice into smaller pieces, about 1 cm thickness.

Peel and grate the garlic clove then mix with tsuyu. Set aside for later use.

Prepare a non-stick pan, drizzle in bitter tea oil and turn to medium high heat. If can't find bitter tea oil, use regular olive oil instead. Once the surface gets warm, add in yamaimo slices one by one. Sear for about one minute or till colored, flip and sear till slightly browned for the other side.

Add in tsuyu/grated garlic mixture along with tiny pinch of salt. Mix well, make sure all the yamaimo pieces are coated with the seasoning. Flip and do the same, so both sides are flavored evenly.

Plate and sprinkle some dried seaweed powder for a boost of flavor and color.

Be cautious while peeling the yamaimo, wear a glove if needed. Some people gets itchy skin after touching peeled yamaimo, like myself here, washed my hands several times using hot water but that itchy feeling just won't go away. Have to wait it out. At least it tastes better than I expected.

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