Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin

1. 1

   Grate the yama-imo and mix in egg and shiro-dashi until blended.

2. 2

   Cut tofu into bite-sized chunks and place on heat-proof dish.

3. 3

   Pour yam potato mixture over tofu and lightly toss.

4. 4

   Bake in an oven at 200C without pre-heating for 20 to 25 minutes.

5. 5

   (Or, in a 600 W oven toaster for 15 to 20 minutes.)

6. 6

   Remove from the oven when the surface becomes lightly browned.

7. 7

   Sprinkle with dried fish flakes and aonori.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.