Deep-Fried Japanese Yam

Deep-Fried Japanese Yam

This comfort food has the rich taste of sticky yams, wrapped in savory seaweed

Ingredients (2 servings)

  • 1/4 (50g) Japanese yam
  • 1 sheet, Nori (seaweed for Norimaki)
  • 100ml flour
  • 1/2 egg (beaten egg),
  • 70ml cold water
  • Frying oil, as needed
  • (A) Tempura Sauce
    100ml Dashi stock
    20ml Mirin
    20ml light soy sauce


  1. (1) Peel yams, rinse under water, and grind in a mortar.
  2. (2) In a bowl, beat together the water, and egg until well mixed, then mix in flour lightly to make the tempura batter.
  3. (3) Divide the Nori sheet into 6 equal pieces, and wrap the yams from (1) inside. Coat with the tempura batter mixture and deep-fry in 160˚C cooking oil.
  4. (4) Combine all ingredients under (A) into a pot and let it come to a boil, then divide into two equal parts.
  5. (5) Lay a piece of tempura paper on a plate, then arrange the fried yams and serve with sauce for dipping.