Thoroughly wash the Japanese yams, just remove the bad parts without peeling the skin, and slice into rounds. Cut the okra into easy-to-eat sizes as well.
Add meat to a frying pan, sprinkle sake, and half-cook it over a strong heat as shown in the above photo,
Add the vegetables from Step 1 and the mentsuyu sauce, lightly stir, turn the heat down to low, cover with a lid, and cook for 2 minutes!
Turn off the heat once the meat has cooked through, squirt mayonnaise, add dashi stock granules to taste, season with salt, and yes--! It is done!
This is also good with ponzu sauce!
Story Behind this Recipe
I learned from a cookbook written by an author who looks 20 years younger than her age, that it is okay to eat yam skins, so I thought this up. I made a new discovery for once in a long time!
Don't peel the yams! I can't say this enough. The skin seems to have a lot of nutrients, it stops the yams from becoming slimy, they can be eaten raw, so they cook through quickly, and it adds to the flavor of the yams!