Japanese yama: what to do?
I've been given a large piece of Japanese yama. I only know of two things to do with it:
-grind in a mortar to make yamakake: a bowl of slimey yama mixed with raw tuna, soy sauce, and wasabi.
-cut it into slices as a side dish for sushi.
Does anyone have other simple uses for yama? I find it delicious, but a bit too slimey to eat alone. TIA
this has been in season lately in flushing and my parents gave me two, I saw them for around $1.19 a pound in chinatown, probably you can get cheaper in flushing.
anyway, peeled 'em, sliced em up in chunks (rotate and chop) and cooked them in a fake-hybrid-oden-red-cooked recipe where I added whole garlic cloves, shiitake mushrooms, soy sauce, water, bonito flakes and sugar. cooked for about 45 minutes and came out delicious! not a true recipe but, just figured those flavors work.
I love to slice them, about a half inch thick, then saute in vegetable oil, then wrap with a slice of nori, and dip in soy sauce.
Also good, but a bit of a challenge to work with, is to grate the yamaimo. Then saute in vegetable oil, like silver-dollar pancakes, and again, wrap with nori and dip in soy sauce.
If you can find sushi-quality tuna, combine grated yamaimo with the tuna, top with nori and pour over rice.