Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, oil-free japanese style yam-imo (yam potato) gratin. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have oil-free japanese style yam-imo (yam potato) gratin using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin:

1. Get 250 grams Yama-imo (yam potato) or Chinese yam
2. Make ready 1 ☆ Egg (whole)
3. Take 50 ml ☆ Shiro-dashi
4. Take 1/2 block Silken tofu
5. Get 1 Dried fish flakes and dried green nori flakes

Steps to make Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin:

1. Grate the yama-imo and mix in egg and shiro-dashi until blended.
2. Cut tofu into bite-sized chunks and place on heat-proof dish.
3. Pour yam potato mixture over tofu and lightly toss.
4. Bake in an oven at 200°C without pre-heating for 20 to 25 minutes. (Or, in a 600 W oven toaster for 15 to 20 minutes.)
5. Remove from the oven when the surface becomes lightly browned. Sprinkle with dried fish flakes and aonori.
6. For added texture, finely chop 20 g of the total amount of yam potato (or Chinese yam) and blend it into the grated yam potato.
7. Ready to serve and ENJOY!

So that is going to wrap it up with this special food oil-free japanese style yam-imo (yam potato) gratin recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!