Chicken and Nagaimo Yam Sauté with Ume Wasabi Sauce

Chicken and nagaimo yam sautéed to a golden brown and served with a zesty ume wasabi sauce. Try giving "chicken and potatoes" a Japanese twist!

Chicken and Nagaimo Yam Sauté with Ume Wasabi Sauce
Photographed by Manao Okamoto

Recipe by
Makiko Oda







Calorie count is per serving.
Excludes time needed to return the chicken to room temperature and let marinate.

Ingredients (Serves 2)

  • 2 chicken thighs (400-450 g)
  • [Seasoning]

    • 1/2 tsp salt
    • A pinch of pepper
  • 150 g nagaimo yam
  • A dash of vegetable oil
  • [Ume wasabi sauce]

    • 2 umeboshi (20 g)
    • 1 tbsp mirin
    • 1 tsp soy sauce
    • 1 tsp vegetable oil
    • 1/2 tsp wasabi paste
  • 2 shiso leaves



Take the chicken out of the fridge 20 minutes before cooking to return to room temperature. Trim away any excess fat. Make 3-4 shallow incisions to sever the tendons. Sprinkle both sides with the [Seasoning] and set aside for 10 minutes. Peel the nagaimo and cut into 1cm thick slices.


Use a paper towel to coat a frying pan with vegetable oil. Place over medium-high heat. After about 10 seconds, place the chicken skin-side down. Sauté for 2-3 minutes to allow some of the fat to melt out. Use tongs to lightly press down and continue cooking for 3-4 minutes. Add the nagaimo slices and sauté both sides until golden brown. Remove the nagaimo. When the chicken is golden brown, turn over and cook the other side over medium heat for 4-5 minutes. Remove and set aside in a tray for about 2 minutes.


Remove the pits from the umeboshi. Chop up the flesh and place in a bowl. Add the remaining [Ume wasabi sauce] ingredients and mix thoroughly. Cut the chicken into 1 cm thick slices and plate up. Garnish with nagaimo and shiso leaves. Cover with [Ume wasabi sauce].