Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes

Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes

The key to the rich flavor and fragrance is the miso. This is as creamy as tomato-cream sauce even without any cream.

Ingredients: 2 to 4 servings

Peeled shrimp
200 g
Nagaimo yam
250 g peeled
1 clove
2 tablespoons
1 tablespoon
Salt and pepper
to taste
Vegetable oil
as needed
To prep the shrimp:
1 tablespoon
1 tablespoon


1. Devein the peeled shrimp, if necessary. Rub in the prepping ingredients (sake and katakuriko), and rinse the shrimp.
2. Peel the nagaimo yam, and cut into 1 cm slices (either whole or after cutting the yam in half lengthwise first).
3. Chop the tomato coarsely. Finely mince the garlic.
4. Heat oil in a frying pan. Add garlic and saute over medium heat until fragrant. Add the nagaimo yam and saute until it's starting to turn translucent - about 3 minutes.
5. Add the peeled and cleaned shrimp and mix, then add the sake and tomato. Cover with a lid and simmer over low heat for about 5 minutes.
6. Dissolve the miso. Taste, and add salt and pepper to taste, and turn off the heat.
7. Transfer to a serving plate. Optionally, add chopped green onion (not listed) on top.

Story Behind this Recipe

My family has been enjoying Japanese flavored tomato risotto for a while. I changed the ingredients to make a dish that goes well with rice or with drinks.