- ½ package of fresh snap peas
- ½ medium jinenjo, cut into rounds
- Tamari soy sauce
- Spring water for steaming
Bring water to a boil in a pot with a lid. When plenty of steam is generated, add jinenjo and steam until slightly tender, approx 3-4 minutes. DO NOT steam too much because it will become too soft. Add Tamari. Cook for a minute more and remove with a slotted spoon. Add snap peas and steam for 3-4 minutes making sure to keep them slightly crunchy. Add some more Tamari. Remove snap peas after a minute. Cut the jinenjo into little triangles. Mix well with the snap peas and serve.
Jinenjo, is a wild yam, similar to a potato. The difference being that a potato will make your body acidic, while jinenjo is more alkaline.