Japanese Mountain Yam
Scott Hagnas | February 28 2012
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This month's "expand your menu" food is the Japanese mountain yam, sometimes also known as a Chinese wild yam. It's also known as nagaimo. This tuber is known for its immune enhancing and anti-inflammatory properties. Mountain yams are easy to find in any Asian market.
They peel very easily, but you'll then find that the yams are very slimy or mucilaginous. Hang on to the tubers and your knife carefully! Don't worry - once cooked, the sliminess is gone and they are delicious.
Time: 25 minutes
• 1 large Japanese mountain yam
• 3 green onions
• 1-3 cloves garlic, crushed
• 1 Tbsp coconut oil
• 2 Tbsp Tamari soy sauce (wheat-free)
• ~1/4 cup water
• 1/8 tsp Chinese five spice
Heat the coconut oil in a skillet to medium. Peel the yam, then slice it crosswise into 1/4 inch thick pieces. Add the onion and garlic to the skillet and sauté for a few minutes until they begin to soften.
Add the yam slices and the remaining ingredients. Sauté, being sure to toss frequently. The water will thicken into a sauce. Once it does, cover as you continue to sauté and toss. Add more water if needed, as you want to finish with a bit of sauce. Once the yams have all turned translucent, they are done.
Nutritional info: 4 servings at 15g carb, 3.5g fat.
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