This recipe for "Isogaki Yaki Imo" uses only sweet potatoes to create a chewy texture similar to mochi. The special sweet and savory sauce enhances the sweetness of the sweet potatoes, making it an addictive treat. It's perfect as a snack or a side dish, and it's easy and budget-friendly to make!
Ingredients
Main Ingredients (2 servings)
- Sweet Potatoes 200g (approx. 1/2 large)
- Potato Starch 2 tbsp
- Vegetable Oil (for frying)
- Nori Seaweed (dried sheets) (to taste)
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Sugar 1 tbsp
Steps
- Peel and cut the sweet potatoes (200g, approx. 1/2 large) into 2cm irregular pieces.
- Soak the cut sweet potatoes in water for 5-10 minutes to remove bitterness.
- In a bowl, mix together soy sauce (1 tbsp), mirin (1 tbsp), cooking sake (1 tbsp), and sugar (1 tbsp).
- Drain the sweet potatoes and place them in a heatproof container. Cover with plastic wrap and microwave for 3 minutes at 600W.
- Mash the microwaved sweet potatoes with a fork or masher.
- Add water (3 tbsp) to the mashed sweet potatoes and mix.
- Add potato starch (2 tbsp) and mix well. (Tip: Adjust the amount of water based on the moisture content of the sweet potatoes. Add more if the mixture is not holding together well. Mix until it becomes smooth.)
- Take some of the mixture in your hands and shape it into flat, circular patties about 4cm wide.
- Heat vegetable oil (for frying) in a frying pan over medium heat.
- Place the shaped sweet potato patties in the hot pan and cook until browned on one side.
- Flip the patties and cook the other side until browned.
- Once both sides are browned, whisk the prepared sauce again and pour it into the frying pan.
- Increase heat to medium-high and cook while reducing the sauce, coating the sweet potato patties.
- Once the sauce has coated the sweet potato patties, wrap them with thinly sliced nori seaweed (to taste) and arrange on a plate.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。