This came in the delivery today. We couldn’t wait to immediately use it. We made two quick dishes from this: tororo rice with marinated yolks, and a pan-fried dish. Both are delicious and super easy to make
Serves 2
Time: 🕰🕰🕰
Effort: 💪
Ingredients:
For the tororo rice:
2 egg yolks
Rice
A piece of purple yamaimo
2 tablespoons Japanese soy sauce
For the pan-fried purple yamaimo:
A piece of purple yamaimo
Salt
Nori
Olive oil
Method:
For the rice:
1. The night before, marinate two egg yolks in 2 tablespoon of Japanese soy sauce
2. Leave in fridge for 1 day
3. On the day, boil rice
4. Peel skin off a section of the yamaimo, but leaving some skin on so as to give you a place to hand on to (otherwise, the flesh is very slimy)
5. Grate the yamaimo over the rice, forming a thick goop
6. Add yolk into each bowl with a bit of the marinade
7. Garnish with nori, cut with scissors
For the pan-fried yam:
1. Peel and cut yamaimo into 1.5 cm slices
2. Pan-fry in olive oil on both sides, around 3 minutes each, until lightly browned and crispy
3. Season and serve with more nori
Nat & E Homecooking 