- 3 slices bacon, diced
- For the batter:
- 1 1/2 cups finely grated naga-imo or other mountain yam
- 1 egg
- 1/2 teaspoon salt
- 2 green onions, thinly sliced
- 2 tablespoons finely chopped herbs of your choice
To make the batter: Wearing gloves, peel away the hairy skin of the naga-imo. Using a microplane grater, grate the root into a bowl. Add the rest of the ingredients for the batter into the bowl. Stir to mix well. The batter will be thick and gluey.
Heat a well-seasoned cast iron skillet or non-stick pan over medium heat. Add the diced bacon and brown the bacon, rendering its fat, until the bacon is lightly browned. Remove the bacon and set aside, keeping the fat in the warmed pan.
Add the bacon to the batter. Drop the batter by dollops into the pan, making small pancakes about 3 inches in diameter. Cook the pancakes until they are brown on one side, about 40 seconds, then flip and cook on the other side until browned. Serve with soy sauce and sesame oil for dipping, if desired.