Mountain Yam Croquette

Name: Mountain Yam Croquette
Yield: Serves 4
Cuisine: Japanese
Ingredients: Plain (all-purpose) flour, for dusting; 1 Tbsp sake; 1 Tbsp raw sugar; 1 Tbsp Japanese soy sauce; 4 reconstituted dried shiitake mushrooms; 4 Tbsp mushroom dashi; 360 g (12½ oz) nagaimo; TEMPURA BATTER; Vegetable oil for deep frying; 120 g (4⅕ oz) breadcrumbs

Preparation info

Serves
4

Difficulty
Medium

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

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.

Ingredients

360 g (12½ oz) nagaimo
4 reconstituted dried shiitake mushrooms

Asia
Japan
Side dish
Main course
Starter
Vegan
Autumn

Method

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