Peel the skins from the yams, and cut into 1cm half circles. Thinly slice the garlic, and mince the parsley.
Place a pan onto a medium heat, and saute the bacon. Lower the heat slightly, and cook for 5-6 more minutes. Once it has crisped, transfer the bacon to a plate.
Add more vegetable oil to the pan, and saute the garlic.
Once it's aromatic, add the Japanese yams, cover with a lid, and steam-cook over low heat. Flip them over after 3 minutes, and cook for another 3 minutes.
Once the potatoes have softened, turn it up to a relatively strong heat, sprinkle salt and pepper, transfer to a pot, and mix together. Gather the ingredients together in a big pile in the pan, and place the bacon and cheese on top.
Cover with a lid (for about 3 minutes) to melt the cheese, add soy sauce around the sides of the pan, shake the pan back and forth to mix it together, and turn off the heat.
Transfer to plates, scatter the minced green onions or parsley on top, and it is done. Enjoy it while it is still hot.
Story Behind this Recipe
I often make fried Japanese yam and cheese. I added crispy bacon to the tender Japanese yams.
Make sure to crisp the bacon over low heat to prevent burning. Please eat this while it is still hot. Microwave if it cools.