Nagaimo or long yam is an incredibly versatile ingredient! Although it is common to see it used grated in Japanese cuisine, it has wonderful uses when just peeled and cut. You can use it in sautés, soups, stews or roasts. Being a tuber and as I’m a big fan of fries, why not make nagaimo fries? So that is today’s adventure in the kitchen: to see if we can pull off some tasty fries out of this nagaimo. Learn more about the nagaimo here.
Carlienne’s Nagaimo Fries
- Shallow Pot
- Pan with Wire Rack
- Glove (optional – nagaimo may cause some itching)
- 6 inch long fresh nagaimo
- 1/2 Cup cornstarch for coating
- Salt and pepper
- Oil for frying
- Heat your oil in a shallow pot to 325F.
- Peel and cut your nagaimo into French fry shapes about the length of your index finger and just as fat.
- Season nagaimo in the bowl with salt and pepper and then coat with cornstarch.
- When oil is at temperature, fry nagaimo until par cooked and lightly browned then place on the wire rack to drain any excess oil.
- Raise heat to 350F and fry the nagaimo again until golden brown or desired texture.
Try it with:
Season the cornstarch with garlic powder, lemon pepper flavorings, or bbq dry rub. You can cut it into thin rounds instead of french fries to make chips.
Tools Used To Make This Dish*
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- Cutting Board: Boos Block Edge Grain
- Duxtop Portable Induction Cooktop
- Half Size Hotel Pan
- Cuisinart Stainless Steel Pans
- Wire Rack
- Peeler (the best peeler in the world!)
Camera Gear List*
- Sony A7III
- Sony A7rIII
- Sony SEL2470GM Lens
- Sony SEL90M28G FE 90mm f/2.8-22
- Deity V-Mic D3
- Audio-Technica AT4040 Cardioid Condenser Microphone
- Blue Compass Premium Tube-Style Broadcast Boom Arm
- Sirui ET Series Tripod
- White Balance Card
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