Tumis ubi

Instructions

1. Gather all the ingredients.
2. Peel and slice 2½ inches nagaimo/yamaimo (mountain yam) ½ inch (1.3 cm) thick. Some of you may feel itchy by touching nagaimo. If you're not sure, wear kitchen gloves to protect your skin. Once you peel, Nagaimo gets very slimy, so be careful.
3. Heat 1 Tbsp extra virgin olive oil in a large frying pan and sprinkle ⅛ tsp Diamond Crystal kosher salt.
4. Put the nagaimo slices in the pan and sauté for 3–4 minutes on medium heat. When it has a nice char on the bottom, flip and cook for another 3–4 minutes.
5. Add 2 tsp soy sauce. Quickly lift up the frying pan and swirl the nagaimo in the frying pan so that the nagaimo will be evenly coated with soy sauce. Moving around the Nagaimo prevents it from getting burnt. It might splatter a little bit, so be careful. This creates delicious flavors.
6. When the sauce gets thick and the nagaimo has a nice character, turn off the heat and serve. Just like in the Midnight Diner episode, I serve this dish with mizuna (Japanese mustard green).