Torikizoku Copycat Grilled Grated Yam (Yamaimo no Teppanyaki)

How I Recreated This Copycat Recipe

Torikizoku (鳥貴族) is a popular izakaya chain that has become a go-to spot for yakitori and casual dining all over Japan. What makes this place special is its extensive menu that goes beyond just chicken skewers, offering something for everyone’s taste.

To make their “Grilled Fluffy Grated Yam (Yamaimo no Teppanyaki)” – one of their most popular non-yakitori dishes – I started by thinking back to all the times I’d eaten there when I was younger.

Here are my key observations:

Dashi Element: The seasoning has a distinct dashi flavor, but rather than using dashi stock, I think they use dashi granules, which contribute to its “casual dining” taste profile.
Egg Usage: The original recipe calls for quail eggs, but when cooking at home, I used regular chicken eggs instead.
Texture: At Torikizoku, the yam is served a bit undercooked than my preference. So, I just adjusted the cooking time to my liking. It’s easy to tweak this to your own taste.

fluffy grilled grated Japanese yam topped with mayonnaise, nori and an egg yolk in a black pan on a wooden chopping board

After experimenting with these elements, I think I was able to capture the essence of the original dish while making it more suitable for home cooking. Although this recipe is based on my memories rather than recent tastings, the result is very satisfying.

The combination of the unique yam texture and dashi-infused seasoning creates a delicious dish that I believe could win over even those who haven’t tried yam before.

One thing to note is that this might differ slightly from the current Torikizoku offering (as my experiences are from some years ago), but the fundamental elements that made the dish popular remain intact in this recreation.

Key Ingredients & Substitution Ideas

Ingredients to make fluffy grilled grated yam on a white background with labels

Japanese Mountain Yam (Yomimo): This unique tuber has a mild flavor and sticky texture, creating this dish’s signature “fluffy” texture. Although Japanese Mountain Yam is slightly different to Chinese yam (nagaimo), they can be used interchangeably and you should be able to find at least one kind at well-stocked Asian supermarkets. Please keep in mind that Japanese Mountain Yams should not be confused with American Yamswhich are completely different and are actually more like sweet potatoes.
Egg: You’ll need both the yolk and white separated.
Dashi Granules: This is key to achieving that casual restaurant flavor we’re aiming for. Homemade dashi stock is great for a lot of dishes, but that specific umami punch that comes from dashi granules is what gives this dish its classic “izakaya-style” taste.
Base Seasonings: Japanese soy sauce, mirin, mayonnaise (Japanese brand preferred), and toasted sesame oil.
Toppings: Finish with crushed nori seaweed and an extra drizzle of mayonnaise.

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Visual Walkthrough & Tips

Here are my step-by-step instructions for how to recreate yamaimo no teppanyaki at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

First, peel the Japanese yam and grate it into a smooth paste. I recommend a Japanese-style “oroshi” grater for best results. It’ll end up as a sticky, slightly foamy consistency like this.

If you’re sensitive to yams, be sure to wear food-safe gloves during this step because raw yams can irritate some people’s skin.

grating a Japanese yam on a Japanese-style oroshi grater

STEP

Making the Base Mixture

Grab a mixing bowl and put the grated yam in it. Then add the egg white, mirin, soy sauce, dashi granules, and mayonnaise, and whisk it all together until it’s combined.

Grated Japanese yam with egg yolk and various seasonings in a steel mixing bowl on a white background

The mixture should be smooth and slightly bubbly.

whisked fluffy grilled grated Japanese yam batter in a steel mixing bowl on a white background

Heat a small skillet (I used 20cm) over medium-high heat. Add a bit of toasted sesame oil to coat the bottom of the pan, but not too much.

a greased black frying pan on an electric stove

Pour in the yam mixture once the oil is hot.

fluffy grilled grated Japanese yam batter in a frying pan on an electric stove

Give it a gentle stir to distribute it evenly, and then let it cook until you see bubbles forming on the surface.

When the mixture starts to bubble, turn the heat down to medium and put a lid on the pan. Steam for 5 minutes.

steaming fluffy grilled grated Japanese yam batter in a pan with a clear lid

Tip:

If you’re going for that actual Torikizoku’s very gooey texture, drop the steaming time to just 3 minutes.

Take the lid off and check that the surface is set but still tender. Top with a little mayonnaise, sprinkle with crushed nori, and carefully place the reserved egg yolk in the center.

fluffy grilled grated Japanese yam topped with mayonnaise, nori and an egg yolk in a black pan on an electric stove

Serve right away while it’s still hot.

This dish is typically served as it is. Each diner will have their own small serving plate and help themselves straight from the pan.

Enjoy!

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I hope you enjoy this recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!