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!
|Sesame salad dressing||Supertaster||9||3 years 25 weeks ago|
|Authentic paella?||maki||10||3 years 26 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||3 years 29 weeks ago|
|Shiso - uses for this herb||Loretta||0||3 years 31 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||3 years 31 weeks ago|