All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Yamu no amakarani / sweet and salty simmered yam

One of the standard flavorings for potatoes and sweet potatoes. A small amount of strong-flavored sweet yam is a good companion for any meal. Tom’s kind of dish.


1 small/medium yam (150 g in photo)
2 tsp brown sugar
2 tsp soy sauce
100-150 cc water


Cut yam into thick (3 cm) rounds.


Place yam in a small pot (big enough to place yam in a single layer), add 1cm of water to cover the bottom, and bring to boil.
Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes, or until yam is soft (bamboo skewer smoothly goes through).


Add brown sugar and soy sauce, raise heat to medium low to medium, and reduce liquid until almost gone.

  • When liquid level starts to go down in Process 3, pay attention, as yam tends to burn when liquid is disappearing.
  • This tastes good hot or cold. A good choice for a picnic and lunch box item.
  • The recipe is originally for satsumaimo sweet potatoes, but any sweet potato works fine.

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