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

Directions

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.