Steps

1. Cut 150g of sweet potato into 3cm bite-sized pieces.
   🕒 00:50
2. Soak the sweet potato in water for about 5 minutes to remove bitterness.
   🕒 00:58
3. In a bowl, mix 1 tbsp whole grain mustard, 2 tsp honey, 1 tsp soy sauce, and 1 tsp mayonnaise to make the honey mustard sauce.
   🕒 01:02
4. Prepare 5 pieces of chikuwa and make a slit in the center to open them up.
   🕒 01:24
5. Drain the sweet potato after soaking and transfer to a heatproof bowl.
   🕒 01:36
6. Cover the sweet potato with plastic wrap and microwave for 3 minutes at 600W.
   🕒 01:44
7. Mash the microwaved sweet potato with a fork or masher.
   🕒 01:50
8. Mix 1 tbsp mayonnaise and 1 tbsp water into the mashed sweet potato. Adjust water if the mixture is too crumbly due to the sweet potato's moisture.
   🕒 02:00
9. Divide the sweet potato mixture into 5 portions and lightly shape them.
   🕒 02:17
10. Stuff the shaped sweet potato mixture into the slit chikuwa.
    🕒 02:21
11. Prepare a tray or flat plate.
    🕒 02:43
12. Place 30g of tempura flour on the tray and gradually add 50ml of water, mixing until smooth.
    🕒 02:46
13. Heat a generous amount of oil in a frying pan over medium heat.
    🕒 03:00
14. Once the oil is hot, coat the chikuwa stuffed with sweet potato in the tempura batter. Using a flat tray or plate makes it easier to coat.
    🕒 03:10
15. Shake off excess batter and place the chikuwa in the hot frying pan.
    🕒 03:22
16. Flip occasionally and cook until golden brown all over.
    🕒 03:34
17. Remove from the pan and drain excess oil.
    🕒 03:49
18. Cut into desired sizes and arrange on a plate, if desired.
    🕒 04:11
19. Enjoy as is, or with the prepared honey mustard sauce.
    🕒 04:18