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Nagaimo omelette

January 13, 2013

Nagaimo is considered a very healthy food in China, for its cooling properties and its positive effects on internal organs. Also called the mountain yam, it’s used in a variety of Chinese packaged health products (truly the real thing or not…I don’t know).

When the root gets grated, it becomes very slimy and mucous-like. See below.


One of the cool things about nagaimo, like all roots, is that it tastes awesomely delicate in its near-tasteless state. Perfect to scramble up with some eggs.


1/2 lb nagaimo root
2 eggs
1 pinch salt
1 Tbsp cooking fat
1 stalk green onion

(1) Peel and grate nagaimo. Mix with the eggs and salt.
(2) Heat up cooking fat on medium heat in a large pan. Add the nagaimo mixture and fry until the bottom is lightly browned.
(3) Chop green onion and liberally sprinkle over the omelette. Continue frying while scooping up the sides and flipping it onto the other side so that eventually all omelette face-up is browned.
(4) When the new bottom becomes browned, turn off heat and serve!


Dai Dai

  1. Mary permalink

    I wonder where I’ll ever be able to find a nagaimo root?

    • Asian grocery! 🙂 Although I have scoured some Korean stores, and it seems that only Chinese or Japanese stores keep these in stock.

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