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


Yamu to harapenyo no itamemono / yam and jalapeno pepper saute with oyster sauce

A bit sweet and slightly spicy. Yam and oyster sauce contribute to the sweetness, while sauteed jalapeño pepper adds a softly spicy tingle.


1 small/medium yam (165 g in photo)
1 jalapeño pepper
2 tsp sake
1 tsp oyster sauce
1 tsp soy sauce
Black pepper, to taste
1 tsp oil (for sauteing; not in photo)


Cut yam into matchsticks.
Seed and slice jalapeno pepper into a size that matches yam, or thinner.


In a frying pan, heat oil, and saute yam on medium low heat until somewhat tender (bends slightly when picked up), about 5 minutes.

Add jalapeño pepper, and saute until somewhat tender.


Add sake, oyster sauce and soy sauce, and saute until liquid is gone.

Add black pepper to taste.
Ready to serve.

  • Both sweet and regular potatoes also work. Takenoko no mizumi boiled bamboo shoots are great too.
  • If you don’t want anything spicy, use green pepper instead of jalapeño.
  • Carrot is a nice addition.

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