Steps

1. Trim the ends off **2 sweet potatoes**.
   🕒 00:03
2. Cut the **sweet potatoes** into bite-sized irregular pieces.
   🕒 00:06
3. Fill a bowl with water and soak the cut **sweet potatoes** for about 3 minutes.
   🕒 00:08
4. In a separate bowl, combine **80g sugar**, **50ml water**, **2 tsp soy sauce**, and **1 tbsp Mirin (Sweet Rice Wine)**. Mix well.
   🕒 00:16
5. Drain the **sweet potatoes** that were soaked in water.
   🕒 00:25
6. Loosely cover the **sweet potatoes** with plastic wrap.
   🕒 00:28
7. Microwave the plastic-wrapped **sweet potatoes** on 600W for 3 minutes.
   🕒 00:31
8. Remove the plastic wrap once, lightly toss the **sweet potatoes**, and re-cover with plastic wrap.
   🕒 00:37
9. Microwave again on 600W for 3 minutes.
   🕒 00:44
10. After microwaving, check if the **sweet potatoes** are cooked through.
    🕒 00:48
11. Add **2 tbsp vegetable oil** to a frying pan.
    🕒 00:53
12. Heat the frying pan over medium-low heat and add the microwaved **sweet potatoes**. Pan-fry until they get a light brown color all over.
    🕒 00:56
13. Once it starts sizzling, increase the heat to medium.
    🕒 01:05
14. Flip the **sweet potatoes** as they develop a nice color and fry until they are crispy all over (approx. 4-5 minutes). Remove them as they finish frying.
    🕒 01:10
15. Wipe off any remaining oil in the frying pan.
    🕒 01:21
16. Add the prepared sauce to the frying pan.
    🕒 01:24
17. Simmer over medium heat for about 2 minutes until the sauce slightly thickens.
    🕒 01:26
18. Add the pan-fried **sweet potatoes** and **1 tsp black sesame seeds** to the frying pan.
    🕒 01:32
19. Toss with the sauce for about 1 to 1.5 minutes, allowing the **sweet potatoes** to absorb the glaze.
    🕒 01:35
20. Serve on a plate and enjoy!
    🕒 01:41