Mabo-style Nagaimo
Nagaimo: 300 g (approx. 10 oz.)
Minced pork: 100 g (approx. 3.5 oz.)
Japanese green onion (white portion): 1/2 stalk
Garlic: 1/2 clove
A [Dou ban jiang (hot bean paste): 1 teaspoon, Soy sauce: 1 tablespoon, Tian mian jiang (sweet bean paste): 1 teaspoon, Konazansho (Powdered Japanese pepper) To taste, Chicken stock: 1/2 cup]
Vegetable oil: 1 tablespoon
Small quantity of starch, oil for frying, sesame oil
Try the popular Szechuan dish "Mabo-style Tofu" with nagaimo (Chinese yam).
Nagalmo retains a crisp texture and releases a slightly sweet flavor when cooked. so you can enjoy the contrast created with the spicy taste of this dish. Adjust the ingredients and steps in this recipe to suit your family's preferences.
How to make it
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Peel the nagaimo and cut into bite-sized chunks. Soak the nagaimo in a water and vinegar mix to remove irritants and then dry. Cover the nagaimo in starch and deep fry for 1-2 minutes in oil at 170℃ (338°F).
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Thinly slice the onion and garlic and mix the ingredients in A.
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Heat vegetable oil in a Chinese wok. Stir-fry the minced pork and garlic, add A, and quickly allow to simmer.
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Dissolve starch in the same amount of water as the starch, add to 3. and cook until mix thickens. Add onion and nagaimo and quickly allow to simmer. Add aroma with a bit of sesame oil.
Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.