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The ingredients needed to prepare Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin:
- Use 250 grams Yama-imo (yam potato) or Chinese yam
- Take 1 ☆ Egg (whole)
- Prepare 50 ml ☆ Shiro-dashi
- Provide 1/2 block Silken tofu
- Get 1 Dried fish flakes and dried green nori flakes
Instructions to make Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin:
- Grate the yama-imo and mix in egg and shiro-dashi until blended.
- Cut tofu into bite-sized chunks and place on heat-proof dish.
- Pour yam potato mixture over tofu and lightly toss.
- Bake in an oven at 200°C without pre-heating for 20 to 25 minutes. (Or, in a 600 W oven toaster for 15 to 20 minutes.)
- Remove from the oven when the surface becomes lightly browned. Sprinkle with dried fish flakes and aonori.
- 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.
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