This refreshing nagaimo dish combines crisp, juicy Japanese yam with tangy umeboshi and the bright aroma of shiso. The natural crunch of nagaimo pairs beautifully with the savory-sour plum dressing, creating a clean, lively flavor that’s light yet deeply satisfying. Simple, elegant, and wonderfully fresh, it’s a side dish that goes especially well with chilled sake. To prepare, just toss sliced nagaimo with minced shiso and mashed umeboshi, then season with a touch of soy sauce or dashi soy sauce. Ready in minutes, it makes a perfect appetizer or a refreshing accompaniment to any meal.
This nagaimo dish combines crisp Japanese yam with the refreshing acidity of umeboshi and the fragrant aroma of shiso, resulting in a light and elegant side dish. The juicy crunch of the nagaimo, paired with the gentle tartness of the plum and the clean herbal notes of shiso, creates a simple yet deeply satisfying flavor.
To prepare, simply mix sliced nagaimo with mashed umeboshi and finely shredded shiso, then season lightly with mentsuyu (or soy sauce) and a touch of mirin. Easy to make and visually refreshing, it pairs wonderfully with chilled sake and works beautifully as a side dish for any meal.
Julienne 5 shiso leaves, cut 200 g of nagaimo into thin matchsticks, and remove the pits from 2 umeboshi. Mash the umeboshi into a paste.
Add 1 tbsp mentsuyu, 1 tsp mirin, and 1 tsp sugar to the mixture and mix well. Then add a handful of bonito flakes and mix again. Chill in the refrigerator until ready to serve.
Plate and enjoy!
