By Danny Chu
Nagaimo is a healthy root vegetable that aids digestion and nourishes the kidney and spleen. In Japan, it is commonly grated to achieve a gooey texture and eaten raw with wasabi or plain rice. For this recipe, we steam the nagaimo and mash it to produce a smooth and creamy paste.
Peel nagaimo and roughly chop into chunks. Steam nagaimo for about 30 – 45 minutes.
Finely chop shiitake mushrooms. Heat vegetable oil in a pan. Add mushrooms and stir fry for 2 minutes. Reduce to low heat and add mushroom dashi, soy sauce, sugar and sake. Cook for another 5 minutes until the flavour is absorbed.
Heat a pan over low heat. Mash nagaimo in the pan, t