This is what I cooked last night when I didn't really have time none as ingredients.
This meal takes only 10 mins and really versatile.
Using mayonnaise as an oil and seasoned with ponzu which contains soy sauce, vinegar, fish stock, and juice of citrus.
Ponzu is a mixture of soy sauce, vinegar, fish stock and juice of citrus.
the freshness of ponzu will reduce the excess richness of mayonnaise and they perfectly balance out each other.
Please give it a try if you want to enjoy the unusual but delicious harmony in your month.
Please tag me if you ever make it!
Leave the comment on my Instagram and youtube for any feedback or questions♡
This is taro yum, which you can buy at any regular supermarket in japan.↓
<Yield> 3 servings
<Prep time>5 mins
<Cook time> 5 mins
・asparagus( 2 thick ones)
・Japanese yum(15cm) or potato(2 small size)
・1 clove of garlic
・1.5 tbsp of mayonnaise
・2 tbsp of ponzu( or soy sauce)
・1 tsp of rice wine
1:Slice the garlic thinly. For asparagus, peel the bottom part to remove the hard skin. Cut into about 3cm pieces on the angle. Peel the skin of Japanese yum and cut them into about the same size as asparagus.Cut mushroom and sausage into bite size pieces. 2: Heat the pan to high, drop 1 tbsp of mayonnaise. When it starts melting, add asparagus, Japanese yum and mushrooms. Stir-fry them for 1 mins, then add sausage. Drizzle 1 tsp of rice wine and put the lid on for steaming 1.5 mins with small heat. 3: Open the lid, and drizzle ponzu and ½ tbsp of mayonnaise. Stir fry them for another 30 seconds to evaporate the excess moisture. Transfer onto your plate and sprinkle some freshly crushed black pepper and spring onion. Ready to be served!
- If you are going to use potato, cut them thinner than asparagus and soak them into the water and drain before you stir fry them. Also stir fry them for additional 2 mins before you add other vegetables to the pan, so that it will cook evenly.
-You can swap to chicken or firm tofu for sausage
- Mayonnaise gets easily burn just like cooking with butter, so give a close eye on it and control the heat.
-Japanese yum can be eaten as raw, so you don’t need to cook it for long as you want to retain the crunchy texture.
- if you are substituting to soy sauce, it will be nice to splash some lime juice at the end.
Store them in a airtight container for 3 days in a fridge.