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[Yamaimo Teppan, a Staple Menu at an Izakaya in Fukuoka Prefecture]

What kind of dish do you imagine when you hear the words "yamaimo teppan"? It is a dish that is well-known to all residents of Fukuoka Prefecture. It is a fluffy, melt-in-your-mouth yam cooked on an iron plate with the flavor of dashi broth and topped with ingredients such as dried bonito flakes and green onions.

In my family, born and raised in Fukuoka Prefecture, this dish has been on the dinner table since I was a child, and I looked forward to it as my father's specialty dish on weekends. It is said that this yamaimo teppan originated from yatai stalls in Fukuoka Prefecture, and is always on the menu at an izakaya (Japanese-style pubs) and yakitori restaurants. Personally, I recommend the standard way of eating yamaimo teppan, which is to simply feel the broth. In Kyushu, "agodashi (flying fish broth)" made from flying fish is very familiar and often used at home, so yamaimo teppan with ago broth tastes like home and is very special.

Usually, yams are grated to a smooth consistency, but yams grated with onioroshi are characterized by a well-balanced mixture of crunchy and smooth parts. The yams, which are easily available all year round, contain a lot of moisture and can be grated in a matter of seconds with a light pull toward you with almost no effort. The ingredients are also simple and easy to make quickly.

Rikucho Ogasawara's Frying Pan is just the right size for making a yamaimo teppan for two people. Since it is made of iron, the degree of grilling can be adjusted by timing when to remove it from the heat, and it can be served hot to the end of the meal at the table, so why not enjoy the feeling of Fukuoka's izakaya at home?

Yamaimo teppan for 2 people

200 g yam
1 egg
1 tablespoon men-tsuyu (or shirodashi)
Oil or sesame oil to taste
Bonito flakes, green onion, chopped nori (seaweed) to taste

1. Grate yam.
2. In a bowl, mix grated yam, egg, and dashi soup.
3. Heat a griddle, pour in oil, pour in 2 ingredients, and heat over medium heat.
4. When the mixture hardens from the outside to the center of the surface, it is almost done. Reduce heat to low and remove from heat when done to your liking. If you cook only one side, it will be soft and fluffy, and if you cook both sides, it will be crispy and fluffy.
5. Sprinkle with katsuobushi (dried bonito flakes), green onion, and chopped nori (seaweed) as you like.

Kagoshima Takeseihin's Onioroshi
Rikucho Ogasawara's Frying Pan