Mini Quick & Easy Japanese Recipes by Angela Nahas

Author:Angela Nahas
Language: eng
Format: epub
ISBN: 9781462911165
Publisher: Tuttle Publishing

Glazed Sweet Potato Chunks

300 g (10 oz) sweet potatoes, washed

1 tablespoon oil

4 teaspoons mirin

1 teaspoon rice wine vinegar

1 teaspoon soy sauce

2 teaspoons honey

1 teaspoon black sesame seeds, to garnish

Serves 4

Preparation time: 10 mins

Cooking time: 25 mins

1 Place sweet potatoes in a medium pan of water. Bring to the boil then reduce heat to medium and cook for 15 minutes or until tender when pierced with a fork. Drain and cool.

2 Peel the potatoes thickly with a knife, removing skin and about 2 mm of flesh. Cut into bite-sized pieces.

3 Heat oil in a frying pan over medium heat. Add sweet potatoes and fry for 3–4 minutes or until surface just starts to color. Add mirin, vinegar, soy sauce and honey, then cook for 1 minute or until liquid is reduced and starts to form a light caramel glaze around the surface of the potato. Remove from heat, sprinkle over sesame seeds and serve as a snack or side dish.

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