The Japanese have a wide variety of vegetables to choose from so getting a variety throughout the year is very easy. The inspiration for this recipe comes from my friend's book, Masu Masu Sai Sai Gohan, by Yumiko Kanou (currently in Japanese only). Chef and owner of Nakaiseki Sen in Shimomeguro. This is one of my favorite restaurants not only for vegetarians but for those who love vegetables. If you go, tell Kanou Sensei that Yukari sent you.
Yamaimo, also called nagaimo, is a versatile root vegetable in season at the moment. It can be eaten raw, simply grated and placed over a hot bowl of rice, or julienned and used as part of a salad. It is also lovely when pickled with some yuzu.
In this simple preparation, peel and then grate the yamaimo. It is very slippery to work with so be careful. And, be sure to rinse your hands thoroughly when you are done as some people get an itchy reaction.
And then simply saute in a pan in some oil, flip over and continue to saute until both sides are crispy. When I serve it I like to sprinkle a bit of soy sauce over the omelet and serve it with some nori (Korean in this photo but any nori will do). If you like the crispy texture, then make a thin omelet. And, no need to worry if it doesn't cook all the way through as yamaimo can be eaten raw.
I serve this as a side dish to a meal or sometimes will have it as an afternoon snack. I find it a healthier alternative to mochi which it reminds me of.
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