Grated Yamaimo on Rice

Rice topped with grated yamaimo and soy sauce. So good!

Grated Yamaimo on Rice
Photographed by Akio Takeuchi


Recipe by
Akiko Watanabe

Easy

Vegetables

Rice & Noodles

Quick

310kcal

10minutes

Calorie count is per serving.

Ingredients (Serves 4)

  • 200 g yamaimo
  • [A]

    • 2 tbsp umami-rich soy sauce
      Note

      *Refer to notes for ingredients and directions.

    • 4 tbsp water
  • 4 rice bowls cooked rice (hot) (560 g)
  • A pinch of aonori flakes

Directions

1

Use a spoon to scrape off and peel the yamaimo and then grate it.

2

Add [A] to the yamaimo and mix thoroughly.

3

Place the rice in individual bowls and cover with grated yamaimo. Sprinkle with aonori flakes.

Tips

[Umami-rich soy sauce] Makes approx. 400 ml
Ingredients
150 ml soy sauce
10 ml mirin
8 cm square piece of konbu kelp
20 g skipjack shavings
200 ml water

Directions
1. Put the water, soy sauce, mirin and konbu into a small pot. Place over medium heat and bring to a gentle boil.
2. Add the skipjack shavings and reduce the heat to low. Simmer for 2 minutes. Line a strainer with a paper towel and place over a bowl. Empty the contents of the pot into the strainer to drain and squeeze tightly.

Will keep in the fridge for about two weeks if stored in an airtight jar.