Oil-Free Japanese Style Yam-Imo (Yam Potato) Gratin

• 250 grams Yama-imo (yam potato) or Chinese yam
• 1 Egg (whole)
• 50 ml Shiro-dashi
• 1/2 block Silken tofu
• 1 Dried fish flakes and dried green nori flakes

1. Grate the yama-imo and mix in egg and shiro-dashi until blended.
2. Cut tofu into bite-sized chunks and place on heat-proof dish.
3. Pour yam potato mixture over tofu and lightly toss.
4. Bake in an oven at 200C without pre-heating for 20 to 25 minutes.
5. (Or, in a 600 W oven toaster for 15 to 20 minutes.)
6. Remove from the oven when the surface becomes lightly browned.
7. Sprinkle with dried fish flakes and aonori.
8. For added texture, finely chop 20 g of the total amount of yam potato (or Chinese yam) and blend it into the grated yam potato.

egg, silken

Taken from cookpad.com/us/recipes/168656-oil-free-japanese-style-yam-imo-yam-potato-gratin (may not work)