This article originally appeared on http://www.justbento.com.
Practical and fun bento box tips and ideas, healthy bento recipes from Japan and the world. Brought to you by Makiko Itoh of Just Hungry.
What to do with extra Nagaimo?
posted by BarbJ on Thu, 2009-11-05 03:13
I bought some nagaimo,(or mountain yam) for a recipe and I have quite a bit leftover. It's sold here wrapped two or three sections together, so after using about half of one 8" length I've got that one and a whole other 8" section leftover. I did grate more and added some to a meatloaf and a soup, but still that only used about 3 or 4 tablespoons.
What else can you do with nagaimo besides grated in things? Can it be cooked like a root veggie? Does it still get gooey when you cook it whole? Any ideas would be appreciated; I'd hate to see it go bad in the fridge. Thanks!
____________________________________
New forum activity since your last visit
| Title | Author | Answers | Last Post |
|---|---|---|---|
| IMPORTANT: If you have a blog on JustBento... | maki | 1 | 2 weeks 2 days ago |
| Kakigori - Japanese shaved ice | Loretta | 6 | 2 weeks 5 days ago |
| Help me through the cauliflower glut | Loretta | 24 | 3 weeks 5 days ago |
| What should I bring back from Japan? | Awfulknitter | 5 | 4 weeks 22 hours ago |
| Wal-Mart has Lock And Lock | SewingDiva | 5 | 4 weeks 2 days ago |
Join the Just Bento flickr pool
Join the Bento Gear flickr pool
Recently commented articles
- A beautiful Mother's Day bento (2 comments)
Active forum topics
- IMPORTANT: If you have a blog on JustBento...
- Kakigori - Japanese shaved ice
- Help me through the cauliflower glut
- What should I bring back from Japan?
- Wal-Mart has Lock And Lock
- Japanese bread recipes
- The fake Japanese/Asian restaurant Hall of Shame
- Marinated Garlic Cloves
- Line-drying Clothes
- Homemade natto?
Recent articles
- Just Hungry, Japanese food and more
- Hungry For Words: My language blog (mostly Japanese)
- Maki's personal site
Subscribe to Just Bento
Subscribe to Just Bento - a healthy meal in a box: great bento recipes, tips, and more
Or...subscribe by email:
You can just cook it as you would any potato-like root. You can put it in a chunky vegetable soup for instance, or slice it and saute it, or even bake it. When it's cooked it loses the slimy texture, and just becomes dense and floury. Try slicing it up and slow-frying in a little olive oil, and simply seasoning with a little sea salt. Delicious!
The Big Onigiri.
- Wherever you go, there you are. -
Thanks! That helped a lot!! Now that the weather has finally cooled down, it's time for Stew!
Post new comment