![\"163\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/03\/163.jpg\")
<\/a><\/p>\nNagaimo Potato Steak Rice Bowl<\/strong><\/p>\n Today you can find almost any Japanese food ingredients in the U.S.<\/p>\n <\/p>\n But I was still surprised when I found this nagaimo potato at the local Asian grocery store.<\/p>\n Nagaimo is very versatile and can be eaten raw in salad, grated, or cooked.<\/p>\n In this rice bowl I simply sauteed sliced nagaimo and served over rice and teriyaki sauce.<\/p>\n The most unique thing about nagaimo is probably its texture.<\/p>\n Terry described it as “apple”-like when he had this nagaimo steak.<\/p>\n 3~4 1\/2 inch thick slices nagaimo 1. Make nagaimo steak. Sautee nagaimo slices with oil for a few minutes each side. 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\ncanola oil
\nsalt and pepper
\nsauteed buna mushrooms
\ndaikon sprouts
\n1 cup cooked brown rice
\nteriyaki sauce
\n – 1 tablespoon sugar
\n – 1 tablespoon soy sauce
\ndried seaweed (aonori)<\/p>\n
\n2. Make teriyaki sauce. Cook sugar and soy sauce in a pan until it becomes thick.
\n3. Place nagaimo steak, mushrooms, and sprouts over cooked rice. Serve with teriyaki sauce and dried aonori seaweed. <\/p><\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"