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Nagaimo (山芋) is one of the most underrated and versatile ingredients in Japanese cooking—and today, I’m showing you why this slimy root is always in my mom’s fridge.

In this video, we dive into what nagaimo is, how it’s used in classic Japanese dishes like tororo, kinpira, and okonomiyaki, and why it’s a secret weapon in the kitchen. Grate it and you’ll get a gooey, egg-white-like texture that makes it an amazing binder—or even an egg white replacement—for savory pancakes, waffles, or okonomiyaki.

☁️ Light and fluffy
🔥 Crisp like a hash brown
💪 Packed with health benefits

Whether you’re familiar with nagaimo or trying it for the first time, I’ll show you how to make it approachable, simple, and delicious.

Chapters:
0:00 Intro – What is Nagaimo?
0:35 Health benefits & why Japanese families love it
1:10 Grating & texture demo
1:35 Okonomiyaki with nagaimo
2:30 Kinpira & tororo ideas
3:10 Final thoughts & egg white swap tip

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