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Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, japanese-style simmered shrimp and nagaimo yam with tomatoes. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This beautiful and delicious dessert will be the talk of the party! Fireball jello shots infused with spicy taste of Fireball Whisky and … Gyu Daikon - Soy Simmered Shredded Beef and Daikon Radish [Pictured] Nagaimo Salad - Fresh Nagaimo Yam, Tomato, Shimeji Mushroom, and Wakame Seaweed Salad with Ponzu Vinaigrette; Sake Kama - Shio Koji (Malted Rice) Seasoned and Broiled Salmon Collar //gluten-free// Simmered shrimp cooked in dashi soy sauce and soaked overnight, this beautiful dish adds bright color and delicious flavor to your Osechi Ryori. Why Japanese Eat Simmered Shrimp for The New Year.
Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook japanese-style simmered shrimp and nagaimo yam with tomatoes using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes:
- Take 200 grams Peeled shrimp
- Make ready 250 grams peeled Nagaimo yam
- Make ready 1 Tomato
- Make ready 1 clove Garlic
- Prepare 2 tbsp Sake
- Make ready 1 tbsp Miso
- Make ready 1 Salt and pepper
- Take 1 Vegetable oil
- Make ready To prep the shrimp:
- Get 1 tbsp Sake
- Get 1 tbsp Katakuriko
Contents: About Nagaimo (Japanese Yam) Nutritional Value of Nagaimo Handling Nagaimo How to cook Nagaimo? Barbecue Bacon-Wrapped Shrimp with Basil Stuffing Pork. Parmesan cheese, bacon, basil, shrimp, barbecue sauce, garlic. Nagaimo no ebi-iri kinchuakuni / Chinese yam with prawns in thin deep-fried tofu packets, simmered in broth The soft texture and taste of nagaimo , enhanced with prawns and a fall harvest of gingko nuts and mushrooms.
Instructions to make Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes:
- Devein the peeled shrimp, if necessary. Rub in the prepping ingredients (sake and katakuriko), and rinse the shrimp.
- Peel the nagaimo yam, and cut into 1 cm slices (either whole or after cutting the yam in half lengthwise first).
- Chop the tomato coarsely. Finely mince the garlic.
- 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.
- 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.
- Dissolve the miso. Taste, and add salt and pepper to taste, and turn off the heat.
- Transfer to a serving plate. Optionally, add chopped green onion (not listed) on top.
Yes, definitely sweet potato and soy sauce is a delicious combination. Too bad sweet potato will not have crisp (yet tender) texture like Nagaimo when you bite into it. But I know it'll be delicious. If you cook thick slices, I recommend pre-cook (but it depends on sweet potato types). 🙂 The nagaimo yam (a.k.a. Dioscorea opposita or Shan Yao) has gained significant popularity as a healthy side dish to add to any Asian-themed meal.
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