A yummy japanese dessert and it's really easy to make.
I'm using recipe from JustOneCookBook. Here are the ingredients:
- 11 oz. (300g) Japanese sweet potato
- 3 Tbsp. vegetable oil
- 5 Tbsp. sugar
- 1/4 tsp. soy sauce
- 1/4 tsp. rice vinegar
- 1 tsp. roasted black sesame seeds
- Wash the sweet potato carefully, as we don't peel the skin off.
- Cut diagonally while rotating the sweet potato a quarter between cuts. This Japanese cutting technique is called “Rangiri”.
- Soak in water for 15 minutes to remove starch. Change the water a few times.
- Wrap the frying pan’s lid with kitchen cloth. This is to prevent condensation on the lid dripping into sweet potatoes while cooking.
- Do not heat the frying pan yet. Add sugar, oil, soy sauce and rice vinegar in the pan and combine all together.
- Dry the sweet potatoes completely with paper towel and place in the pan.
- Cover with the lid and turn on the heat to medium.
- When you hear bubbling sound from the pan, turn the heat to low to medium-low, and set timer for 2 minutes. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored.
- Depends on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly (I personally prefer it a bit tougher than completely soft texture). Now transfer to the serving plate/bowl and sprinkle black sesame seeds.
For complete step by step photo and video, visit here.