We had leftover sliced sweet potato that didn't get tempura'd the other night so I looked up ways to make use of um. This looked interesting so I tried it. I like how it came out.
First, I boiled the slices until they were tender . . . around 15 minutes. I drained them and set aside.
Then I made a syrup following a recipe from the Just One Cookbook site.
Bring to boil on medium heat:
5 tablespoons sugar
1 1/2 tablespoons water
1 tablespoon mirin
Add:
1 teaspoon rice vinegar
1 teaspoon shoyu
When the syrup seemed thick enough I threw in the potatoes to coat and then garnished with sesame seeds.
8 comments:
Yum! Looks scrumptious.
Izsmom
I love the satsuma roasted potato from Don Q or Keeaumoku Market, but OMG it makes my blood sugar go sky high! Your pic looks so delicious! I am drooling, LOL!
That looks gooood!
Izsmom, like candy. LOL.
Mich, I was wondering. This version must be really bad.
Aunty, I think for only once in awhile it's okay.
I don’t think I’d be able to stop eating that till all done!
Susan! I have to force myself to eat just one or two.
yum
Kat, yah!
Post a Comment