The Korean yam is a beautiful thing. When cooked, it is sweeter than any other yam you’ve ever had… it’s almost perfect for making nahm vahn with just a little coconut milk and simple syrup. Toui took a couple and made a really nice coarse mash. Coupled with broiled salmon and some arugula salad, it made the perfect rainy day lunch.
Bento #18: Salmon and Korean yam mash March 29, 2010