Nagaimo Recipes

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Try one of these delicious recipes. Or put your thinking chef’s hat on, and invent a signature nagaimo dish of your own. No matter what you come up with, few if any people will have had it before. But we can’t guarantee that for long.

Nagaimo Au Gratin
A more nutrition version of a classic side dish.

Serves 2

10.5 ounces of nagaimo
1-2 spears of asparagus
3.5 ounces of bacon
1 onion
1/2 tsp of butter
Salt, pepper, nutmeg, and grated Parmesan cheese to taste

Peel the nagaimo, chop into (not too small) chunks, and place on a deep baking dish. Microwave for about 11 minutes. Allow to cool slightly and then roughly blend using a masher, being careful not to mash too much. Cut the asparagus into about 3-cm pieces and bring to boil. Put cut bacon and chopped onions with appropriate sizes into a pan and briefly sauté in butter. Add the boiled asparagus and the cooked nagaimo to the pan, and add seasonings.

Pour the mixture into a baking dish, sprinkle with Parmesan cheese, and bake for 6 -7 minutes. (Once the Parmesan is golden on top, cover with aluminum foil. Be careful not to let it scorch.)

In a large bowl, mix dressing ingredients and allow to sit for 10 minutes. Cut and prepare salad ingredients and dry with kitchen towel. Gently toss salad ingredients and dressing together. Marinate for 2 hours in refridgerator. Serve chilled.

Nagaimo Salad *
Into every salad, a little nagaimo must fall.

Serves 6

16 ounces of nagaimo, peeled and diced into 1/4 inch chunks
1/4 red onion, peeled and sliced thinly
1 large apple, peeled and diced in 1/4 chunks
2 stalks celery, cut into 1/4 inch chunks
3/4 cup kidney beans (cooked, canned)
4 stalks cilantro, finely chopped

2 Tablespoons Lum pura (Thai Fish Sauce)
2 Tablespoons of lime juice
4 Tablespoons of rice wine vinegar
2 Tablespoons Raw sugar or honey
1 clove garlic, finely minced
Chili powder to taste

  1. Press carrots and zucchini between paper towels to remove excess moisture.
  2. In a medium bowl, combine nagaimo, carrots, zucchini, tofu, onion, celery, egg, breadcrumbs and curry paste.
  3. Chop 2/3 of the basil and add it to the tofu mixture.
  4. Mix well and let it stand about 15 minutes.
  5. Form into 4 patties, about 1/2 inch thick.
  6. Grill in large skillet over medium heat.
  7. Cook patties for 5 minutes on each side or until golden brown.
  8. Garnish with remaining basil leaves.
Nagaimo and Tofu Burger *
East meets West like never before.

Serves 4

5.3 ounces of nagaimo peeled and diced
1 carrot shredded
1 zucchini, shredded
1 10-ounce package silken tofu
1 small yellow onion, diced
1 egg, slightly beaten
1/2 cup dry bread crumbs
2 tablespoons Green Thai curry paste
1/3 cup fresh basil leaves
1 tablespoon olive oil

Nagaimo Shake *
Here's to your health.

Serves 1

5.25 ounces nagaimo
1 cup milk
1/2 cup vanilla ice cream
1 Tablespoon honey

Put into blender and blend for one minute. Add a couple of ice cubes and blend for another 10 seconds.

Sauteed Nagaimo with Butter
Enjoy the crispiness and the dry texture of the nagaimo.

Ingredients (use as much as desired):

Soy Sauce

  1. Peel the skin of the nagaimo, slice into 5mm rounds, and sauté in the butter.
  2. When the surface is lightly charred, season with a few drops of soy sauce.

Pickled Nagaimo with Kimchee
Nagaimo's flavor blends with the spices of Kimchee to give it a mild taste.

Ingredients (use as much as desired):


1. Cut nagaimo into 1 cm cubes.
2. Stir into Kimchee and pickle for a day.

Mabo-style Nagaimo
For a taste of Asian Fusion, try Nagaimo Chinese Style.

Serves 4

Nagaimo - 300g (approx. 10.5 oz.)
Minced pork - 100g (approx. 3.5 oz.)
Japanese green onion (white portion) - 1/2 stalk
Garlic - 1/2 clove

  1. Don Ban Jiang - 1 teaspoon
    Soy sauce - 1 tablespoon
    Tian Mian Jian - 1 teaspoon
    Konazansho (Powdered Japanese pepper) - to taste
    Chicken stock - 1/2 cup

Vegetable oil - 1 tablespoon
Small quantity of starch, oil for deep frying, and sesame oil

  1. Peel the nagaimo and cut into bite-sized chunks. Soak the nagaimo in a water and vinegar mix to remove irritants and then dry. Cover the nagaimo in starch and deep fry for 1-2 minutes in oil at 170 degrees C (338 degrees F).
  2. Thinly slice the onion and garlic and mix the ingredients in A.
  3. Heat vegetables oil in a Chinese wok. Stir-fry the minced pork and garlic, add A, and quickly allow to simmer.
  4. Dissolve starch in the same amount of water as the starch, add to 3. and cook until mix thickens. Add onion and nagaimo and quickly allow to simmer. Add aroma with a bit of sesame oil.

Author: MAFF (Ministry of Agriculture, Forestry and Fisheries) - "The Food of Japan"


Oven-roasted chicken with Nagaimo
Simple & delicious! A side dish with tender chicken Nagaimo.

Serves 4

Nagaimo (peel and chunk) -1/3
De-boned chicken wings (chop into two, and season with salt and pepper) - 4
Carrots (peel and chunk) 1/2
Onions (peel) - 6
Garlic - 3 cloves
Thyme - 2 sprigs
Salt / Pepper - a pinch
Olive Oil - an appropriate amount

  1. Place all the vegetables on a baking tray, season with salt and pepper, and add a dash of olive oil all over.
  2. Set the oven at 200 degrees and cook for approximately 20 minutes. Take out, brush the oil drained onto the tray back onto the vegetables and cook for another minute.

Author: MAFF (Ministry of Agriculture, Forestry and Fisheries) - "A Collection of Recipes Featuring Japanese Vegetables"


Fragrant Nagaimo Fries
A perfect appetizer to kick off your party.

Serves 2

Nagaimo - 100g (approx. 3.5 oz)
Garlic - 1 clove
Fresh Rosemary - 1 spring
Rock salt - to taste
Frying oil - an appropriate amount

  1. Peel the nagaimo and slice into thin strips, 10 cm long and 2 cm wide.
  2. Add a clove of garlic and rosemary to the frying oil and heat slowly to 160 degrees to bring out the fragrances of the herbs, then remove them from the oil.
  3. Fry the nagaimo strips until they are golden brown on the surface.
  4. Sprinkle rock salt while still hot.

Author: MAFF (Ministry of Agriculture, Forestry and Fisheries) - "A Collection of Recipes Featuring Japanese Vegetables"


Fluffy Okonomiyaki Pancakes with Nagaimo
A savory Nagaimo pancake with your favorite ingredients.

Serves 4

Nagaimo (peel and grate) - 70ml
Wheat flour - 100g (approx 3.5 oz)
Eggs - 2
Cabbage (chop into fine strips) - 200g (approx. 7.05 oz)
Thin slices of pork (cut into two) - 4 slices
Cooking oil - an appropriate amount
Okonomiyaki sauce / Mayonnaise - to taste

For a typically Japanese flavor, the following ingredients may be used if available.
Green laver flakes - to taste
Beni-shoga - 2 tablespoons
Bonito flakes - to taste

  1. In a bowl, break the eggs, and 2/3 cups of water and the flour, and mix well with a whisk.
  2. Incorporate the nagaimo, cabbage, and bonito flakes.
  3. Heat the oil in a pan and pour the batter into it. Place the pork strips over the batter. Cook over a medium flame. When one side gets cooked, turn around and cook through.
  4. Slather the pancake with sauce and mayonnaise, and garnish with green laver flakes and beni-shoga.

Author: MAFF (Ministry of Agriculture, Forestry and Fisheries) - "A Collection of Recipes Featuring Japanese Vegetables"


Nagaimo Quick Bread
A tasty treat for tea time.

Makes 1 loaf

1 ½ cups all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon table salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup shredded nagaimo, shredded on large holes of box grater
1 large egg
½ cup vegetable oil
2 teaspoons vanilla extract
1 ¼ cups granulated sugar
1 tablespoon finely grated lemon zest
  1. Grease one 9” x 5” loaf pan. Dust with granulated sugar. Preheat the oven to 325 degrees Fahrenheit.
  2. Whisk the flour, cinnamon, salt, baking powder, and baking soda together in a large bowl.
  3. Beat the nagaimo, egg, vegetable oil, vanilla extract, sugar, and lemon zest together in a large bowl.
  4. Add the dry ingredients to the nagaimo mixture and beat well until combined.
  5. Pour the batter into the prepared loaf pan. Bake for about 60 minutes, or until a bamboo skewer inserted in the center of the loaf comes out clean. Remove from the oven and cool in the loaf pan on a cooling rack for 20 minutes. Remove the bread from the pan, and completely cool.

Author: Jaden Hair of New Asian Cuisine


Asian Nagaimo Slaw
Easy Nutritious Slaw.

Serves 4-6

1/2 cabbage, shredded (about 5 cups shredded)
6 ounces nagaimo, julienned
1 stalk scallion (green onion), trimmed and very thinly sliced
2 carrots, julienned (or 1 cup matchstick cut carrots)

For the dressing:
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
2 tablespoons seasoned rice vinegar (or 2 tablespoon unseasoned rice vinegar + 1/2 teaspoon sugar)
1/2 teaspoon toasted sesame oil
1 teaspoon sesame seeds

  1. Toss the cabbage, nagaimo, scallions, and carrot together in a large bowl until thoroughly mixed. Keep the slaw in the refrigerator until ready to serve.
  2. When ready to serve, whisk together all of the dressing ingredients in a small bowl, then pour over the slaw and toss together. The slaw is best served within one hour of adding the dressing, as the cabbage will start to wilt after sitting in the dressing for more than an hour.

Author: Jaden Hair of New Asian Cuisine


Nagaimo and Asparagus Warm Pasta with Orange Ginger Sauce
New sensation! Asian Veggie Pasta.

Serves 4

8 ounces thin spaghetti pasta (or other pasta of your choice)
1 tablespoon sesame seeds
1 teaspoon orange zest
juice from ½ orange
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon honey
1 teaspoon grated fresh ginger
1 tablespoon cooking oil
8 ounces nagaimo
4 ounces asparagus

  1. Cook the pasta according to the package instructions, Drain and set aside.
  2. In small bowl, mix together the orange zest and the sesame seeds. In a separate small bowl, whisk together the orange juice, soy sauce, rice vinegar, honey and fresh ginger.
  3. Slice the tough end of the asparagus and discard. Cut each asparagus into 2-inch lengths at a diagonal and then slice each piece in half, lengthwise. Cut the nagaimo into thick sticks.
  4. Heat a large saute pan or wok over medium-high heat. Swirl in the cooking oil. When the oil is hot, add the nagaimo and the asparagus and stir-fry for 3 minutes. Pour in the soy sauce mixture and let simmer. Add in the drained noodles and mix well. Top with sesame seeds and orange zest and serve.

Author: Jaden Hair of New Asian Cuisine


Nagaimo Clam Chowder
A new comer in traditional soups.

Serves 4

16 Little Neck clams, scrubbed
½ cup dry white wine
3 slices bacon, diced
2 tablespoons butter
½ cup onion, minced
1 stalk celery, diced
1 carrot, diced
1 tablespoon flour
6 ounces nagaimo, peeled and cut into large dice
1 can clams (6 ½ ounces)
1 ½ cups water
1 cup heavy cream
salt and freshly ground black pepper
2 tablespoons minced fresh parsley

"For clam chowder, I like to use both canned clams and fresh clams. The canned clams are easy to use and will be the "body" of the soup. The fresh clams add a nice garnish and special touch to the soup."

  1. Heat a pot over high heat with the wine. When simmering, add the clams and cover the pot. Cook until most of the clams have opened, about 5-7 minutes. Discard any clams that have not opened. Pour out and reserve the cooking wine into a medium bowl. Open the can of canned clams and drain the clam juice into the same bowl as the cooking wine.
  2. Wipe the pot clean. and return pot to stove over medium heat and add the bacon and the butter. Saute the bacon until browned. Add in the onion, celery and carrot. Saute until very fragrant and the onion has turned translucent. Stir in the flour and cook for another 2 minutes until the flour turns into a nutty aroma.
  3. Pour in the reserved clam juice/cooking wine and the water and bring to a boil. Add the nagaimo and cook for 10 minutes until the nagaimo is tender. Add in the canned clam meat, fresh clams and the heavy cream, season with salt, pepper and fresh parsley.

Author: Jaden Hair of New Asian Cuisine


* Recipes by 148 HIROO
1-4-10, Hiroo, Shibuya-ku, Tokyo, Japan 150-0012 Tel: +81-3-3440-1482