Japanese · Lunch
Grated Yam Salad
Nagaimo mountain yam is peeled and grated to a slippery, mucilaginous paste, then loosened with cold dashi and soy sauce. Served cold over cucumber with scattered nori, scallion, and sesame seeds, finished with wasabi and a touch of rice vinegar.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
163Calories
4.9gProtein
1.9gFat
31.2gCarbs
4.1gSugar
3.6gFiber
1180mgSodium
0mgChol
0.3gSat Fat
760mgPotassium
55mgCalcium
1.4mgIron
0mcgVitamin B12
14mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Yuzu or Sudachi Citrus Tea
international
vegetarian
gluten-free
egg-free
low-calorie
herb-salt
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Peel the nagaimo yam over a bowl of water with a vegetable peeler, working quickly since the raw flesh oxidizes and turns grey within minutes. Julienne the cucumber into fine matchsticks and set aside. Shred the nori into thin strips.
2
Whisk
Grate the peeled yam on a fine ceramic grater directly into a bowl until it forms a smooth, sticky, slightly frothy paste. Whisk in cold dashi, soy sauce, and rice vinegar until the mixture loosens to a pourable, ribbon-like consistency.
3
Plate
Mound julienned cucumber in a shallow bowl, spoon the yam mixture over the top, and scatter nori, sliced scallion, and toasted sesame seeds across the surface. Set a small dab of wasabi on the rim and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g nagaimo mountain yam
- 4 tbsp60ml dashi, cold
- 2 tbsp30ml soy sauce
- 11 cucumber (about 40g)
- 11 sheet nori
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp wasabi paste
- 1/2 tsp1/2 tsp rice vinegar
