Candied Sweet Potatoes

Ingredients (serves 4)

• 1 Japanese sweet potato
• 100 cc. (3.4 oz. or slightly less than 1/2 cup) water
• 1 tsp. soy sauce
• 2 Tbsp. sugar
• 2 tsp. potato starch (or corn starch)
• 4 tsp. water (for dissolving the starch)
• Toasted sesame seeds (as garnish)
• Oil (canola oil, olive oil, safflower oil, or other oil) for deep frying

Instructions

1. Wash sweet potato, then cut into irregular sizes.
2. Heat oil to 170ºC (338º F) and deep fry potato over medium heat until tender (until you can easily pierce it with a bamboo skewer or toothpick).
3. Put the water, soy sauce and sugar in a pot and heat until it bubbles. Turn down heat and add potato starch dissolved in water*, stirring until the glaze thickens.
4. Place the deep-fried sweet potatoes into the pot of glaze and mix until the potatoes are evenly coated with the glaze.
5. Add the sesame seeds and mix again.

*To make katakuriko potato sauce, mix 2 teaspoons potato starch (katakuriko) with 4 teaspoons cold water in a cup and stir well. Add this mixture to hot liquid.

Recipe (PDF 168.4KB)