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–+ servings

Torikizoku Copycat Grilled Grated Yam (Yamaimo no Teppanyaki)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

Instructions 

  • Peel of the skin of 300 g Japanese yam (nagaimo) and grate it using a Japanese oroshi grater. Wear gloves if you have sensitive skin.
    grated Japanese yam in a clear plastic container on a white background
  • Transfer it to a mixing bowl and add the whites of 1 egg (save the yolk for later), 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp Japanese mayonnaise, ½ tbsp mirin and 1 tsp dashi granules.
    Grated Japanese yam with egg yolk and various seasonings in a steel mixing bowl on a white background
  • Mix well until the batter is well combined and slightly bubbly.
    whisked fluffy grilled grated Japanese yam batter in a steel mixing bowl on a white background
  • Heat your pan on medium-high and grease it with 1 tbsp toasted sesame oil. I recommend a small pan like 20cm/8".
    a greased black frying pan on an electric stove
  • Pour the yam mixture into the pan and fry until air bubbles start to appear on the surface.
    fluffy grilled grated Japanese yam batter in a frying pan on an electric stove
  • Lower the heat to medium and place a lid on top. Steam for 5 minutes (reduce time if you prefer a more runny texture close to Torikizoku's).
    steaming fluffy grilled grated Japanese yam batter in a pan with a clear lid
  • Remove the lid and turn off the heat. Top with Japanese mayonnaise, crushed roasted seaweed for sushi (nori) and the reserved egg yolk from earlier.
    fluffy grilled grated Japanese yam topped with mayonnaise, nori and an egg yolk in a black pan on an electric stove
  • Give each diner a small plate and enjoy it straight from the pan!
    fluffy grilled grated Japanese yam on a wooden spoon