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15minutes
Put (A) in a pot, bring to a boil, and turn off the heat after 2-3 minutes.
Peel the yam, cut in half lengthwise, and cut into thick half-moons.
Put 2 in the pot of 1, mix so that the whole is familiar, and pickle it until it reaches room temperature.
Transfer 2 to a storage container, add wasabi to the pot of 1, mix with chopsticks, and pour the marinade into the storage container.
Cover with plastic wrap and chill in the refrigerator.
When 3 has cooled sufficiently, place 2 on a plate and complete with wasabi.
・A recipe for pickled yam that is not sticky and has a refreshing texture that can be nourished in hot weather.
・A ready-made recipe that you can rely on when you want a snack or another dish.
・The thickness of the half-moon slices of Chinese yam should be about the size of a kamaboko.
・You can adjust the amount of wasabi to your liking.
・The cooling time of the refrigerator is not included in the required time.
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