Nagaimo with Ume, Shiso, and Bonito Flakes
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.
- Prep Time
- PT5M
- Cook Time
- PT5M
- Total Time
- PT10M
Ingredients
- Nagaimo (Japanese yam) … about 200 g
- Shiso leaves … 5
- Umeboshi (pickled plums) … 2
- Bonito flakes … a handful
- Mentsuyu (3x concentrated noodle sauce) … 1 tbsp
- Mirin … 1 tsp
- Sugar … 1 tsp
Instructions
- 1Julienne 5 shiso leaves, cut 200 g of nagaimo into thin matchsticks, and remove the pits from 2 umeboshi. Mash the umeboshi into a paste.
- 2Add 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.
- 3Plate and enjoy! Tips