Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes
Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes

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Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes is something that I have loved my whole life. They’re nice and they look wonderful.

Simmered shrimp cooked in dashi soy sauce and soaked overnight, this beautiful dish adds bright color and delicious flavor to your Osechi Ryori. Why Japanese Eat Simmered Shrimp for The New Year. Shrimp with bright vermillion color brings beauty into the Japanese New Year feast, Osechi Ryori.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook japanese-style simmered shrimp and nagaimo yam with tomatoes using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes:
  1. Get 200 grams Peeled shrimp
  2. Take 250 grams peeled Nagaimo yam
  3. Get 1 Tomato
  4. Prepare 1 clove Garlic
  5. Get 2 tbsp Sake
  6. Make ready 1 tbsp Miso
  7. Get 1 Salt and pepper
  8. Get 1 Vegetable oil
  9. Make ready To prep the shrimp:
  10. Prepare 1 tbsp Sake
  11. Take 1 tbsp Katakuriko

However, it is usually cut in smaller pieces, packaged and sold at markets. Nagaimo is often eaten raw, though that is rare for yams. Yamaimo and nagaimo have long been considered healthy. Yes, definitely sweet potato and soy sauce is a delicious combination.

Instructions to make Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes:
  1. Devein the peeled shrimp, if necessary. Rub in the prepping ingredients (sake and katakuriko), and rinse the shrimp.
  2. Peel the nagaimo yam, and cut into 1 cm slices (either whole or after cutting the yam in half lengthwise first).
  3. Chop the tomato coarsely. Finely mince the garlic.
  4. Heat oil in a frying pan. Add garlic and saute over medium heat until fragrant. Add the nagaimo yam and saute until it's starting to turn translucent - about 3 minutes.
  5. Add the peeled and cleaned shrimp and mix, then add the sake and tomato. Cover with a lid and simmer over low heat for about 5 minutes.
  6. Dissolve the miso. Taste, and add salt and pepper to taste, and turn off the heat.
  7. Transfer to a serving plate. Optionally, add chopped green onion (not listed) on top.

Too bad sweet potato will not have crisp (yet tender) texture like Nagaimo when you bite into it. But I know it'll be delicious. If you cook thick slices, I recommend pre-cook (but it depends on sweet potato types). 🙂 You may have seen these long, light-skinned, and hairy roots at your Japanese or Chinese markets and wondered about their relation to other kinds of tubers. Naga-imo is a kind of mountain yam, the tuberous root of a climbing vine. There are other mountain yams, such as icho-imo, yamamot-imo, tsukune-imo.

Above is methods to prepare dinner japanese-style simmered shrimp and nagaimo yam with tomatoes, very simple to make. Do the cooking phases appropriately, chill out and use your heart then your cooking might be scrumptious. There are many recipes which you can try from this website, please discover what you want. If you like this recipe please share it with your folks. Happy cooking.