Nagaimo, Chinese Yam, Korean Yam
If you eat Asian cuisines, you have most likely come across Nagaimo. Nagaimo is know as a yam, but reminds me more of a radish, such as daikon, because of it’s ultra light and crispy texture. It’s very sticky and snotty, similar to the insides of okra. If you eat omakase, you have most likely come across it on your sushi.
My grandmother is on a Nagaimo kick due to its crazy good nutritional values. When I saw my uncle for lunch in Elmhurst the other day, my grandmother made him take me to the market to pick some up (by andy). While my family typically boils it and dips it in sugar, I wanted to find a different way to cook it up, so that’s how I can up with a nagaimo pancake.
It’s so delicious, and tastes very similar to a potato pancake. And what I learned is that when you grate nagaimo, it turns into this runny and sticky mixture that is perfect for cooking pancakes because of its batter-like consistency.
Ingredients for 1 large pancake
200 grams nagaimo grated (this was 1/3 of a nagaimo for me)
4-6 TBS of all-purpose flour
1 TBS soy sauce
Splash of sesame oil
2 Small handful of sliced scallions
Kewpie mayonnaise (optional)
Raw slices of nagaimo (optional, but adds a nice crunch)
Beat the egg and mix with the nagaimo, soy sauce and sesame oil. Then add in the all-purpose flour and scallions.
Oil a large pan and put over medium-high heat. Pour the batter in and spread into a large circle. When the bottom has lightly browned, carefully flip the other side. I lower my heat to medium at this point. When both sides are lightly brown, take off heat and place onto a plate. Decorate/garnish with kewpie mayonnaise, sriracha and raw nagaimo.