Nagaimo is a long stocky potato that when grated becomes a thick slurry that is slippery and dare I say slimy. I love it simply grated and poured over a bowl of hot rice. My friend, chef and cookbook author, Yumiko Kano, has several cookbooks on cooking with vegetables. The cover of one of her cookbooks has a nagaimo omelette. Basically the nagaimo potato is grated and cooked in a saute pan until the outside becomes crispy and the inside remains juicy. This is simply seasoned with soy sauce when served. I make the same dish, but very thin so there is more crispy bits to it.
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