I made this marinated Nagaimo 長芋 dish before my hand surgery and forgot to post it. I saw this recipe on the Internet (in Japanese). I made it and placed it in the refrigerator and promptly forgot it (old age). So this had been marinating for at least 4 days which made it a bit strong but it was quite a nice dish with sake or even white rice.
I followed the recipe but substituted “shochu” 焼酎 for white rum.
Nagaimo, skinned and cut in half lengthwise, and placed it in a ziploc bag (The amount is arbitrary).
Marinade: Garlic, thinly sliced (1 clove), dried Japanese red pepper, seeded and sliced (1, or red pepper flakes), soy sauce (3 tbs), rice vinegar (1/2 tbs), shochu (or white rum)(1/2 tbs) and dried kelp (about 1 inch square).
Pour the marinade into the Ziploc bag with the Nagaimo and remove as much air from the bag as possible so the nagaimo is completely bathed in the marinade.
I served this as a small drinking snack and also added the marinated kelp thinly julienned on the side. This is good with a nice crunchy texture. Because of the garlic, and length of time it was marinated it was rather strong. We would have preferred a shorter marinating time but as it is, it may be a good accompaniment with a white rice.