Nagaimo Fries

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

Materials

  • Shallow Pot
  • Tongs
  • Pan with Wire Rack
  • Bowl
  • Peeler
  • Glove (optional – nagaimo may cause some itching)

Ingredients

  • 6 inch long fresh nagaimo
  • 1/2 Cup cornstarch for coating
  • Salt and pepper
  • Oil for frying

Guide

  1. Heat your oil in a shallow pot to 325F.
  2. Peel and cut your nagaimo into French fry shapes about the length of your index finger and just as fat.
  3. Season nagaimo in the bowl with salt and pepper and then coat with cornstarch.
  4. When oil is at temperature, fry nagaimo until par cooked and lightly browned then place on the wire rack to drain any excess oil.
  5. 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.

Peel & cut nagaimo into chunky fries
Peel & cut nagaimo into chunky fries
Detail: slime coming off cut nagaimo
Detail: slime coming off cut nagaimo
Season with salt and pepper
Season with salt and pepper
Coat with cornstarch
Coat with cornstarch
Fry nagaimo pieces twice
Fry nagaimo pieces twice
Drain excess oil off nagaimo fries
Drain excess oil off nagaimo fries
Carlienne's Nagaimo Fries
Carlienne’s Nagaimo Fries
Detail: crispy nagaimo fries
Detail: crispy nagaimo fries

Tools Used To Make This Dish*
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Yum

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