Radish sprouts, chopped green onion, parsley, etc.
Peel the nagaimo yam and slice about 1 to 1.5 cm thick. Slice the garlic thinly.
Put the oil and garlic in a pan and saute until fragrant. Put in the nagaimo yam slices, cover with a lid and let steam over medium heat.
Saute for 5 to 6 minutes on each side. Season with salt and pepper halfway through. Cook until golden brown on each side...
When the slices are just about cooked through, combine the ☆ ingredients. Raise the heat and add the ☆ ingredients to the pan.
Turn the heat to down to low, put cheese on each nagaimo slice and re-cover with the lid. Let steam for 1 to 2 minutes until the cheese is melted. (If it looks like it's going to burn, turn off the heat and let it cook in residual heat.)
Transfer to serving plates, garnish with radish sprouts and so on, and enjoy.
Story Behind this Recipe
My mother made this for me when I used to hate nagaimo yam, and it made me realize how delicious it was for the first time. I've made it now when this regional vegetable is in season.
If you slowly pan fry nagaimo yam, it'll be dense and floury on the inside. If you cook it until golden brown, the outside crunch will whet your appetite. Top with bonito flakes instead of cheese for a Japanese spin, or add 1 teaspoon of balsamic vinegar to the ☆ ingredients to give it a delicious Western spin.