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Hi, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, stewed japanese sweet potato. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Stewed Japanese Sweet Potato Saori Fujimoto Singapore. The Japanese sweet potato is starchier, sweeter, and better for roasting, steaming, and using in all your favorite recipes. When I talk about Japanese sweet potatoes, I'm referring specifically to the Murasaki variety (available at Trader Joe's!), which have a.
Stewed Japanese Sweet Potato is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Stewed Japanese Sweet Potato is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook stewed japanese sweet potato using 5 ingredients and 3 steps. Here is how you cook it.
Components of Stewed Japanese Sweet Potato:
- Prepare 1 piece Japanese Sweet Potato (about 200grams)
- Make ready 400 ml Water
- Make ready 1 tbsp Sugar
- Prepare 1 pinch Salt
- Make ready 1/2 tbsp. Mirin
The Japanese sweet potatoes I had were definitely grown in California as I got them through a local CSA. The Best Japanese Sweet Potato Recipes on Yummly Japanese Sweet Potato Okonomiyaki, Marshmallow Sweet Potato Casserole, Amazing Rosemary Sweet Potato Fries. This stew calls for a few ingredients that you might not keep in your pantry, but it's worth a trip to an Asian or natural foods market to find them.
To Make Stewed Japanese Sweet Potato:
- Wash the Sweet Potato well. Leave the skin on the sweet Potatoes and slice them into discs 2cm thick. Soak them in water for 10 minutes and drain well. (Soak immediately after cutting to remove scum)
- Combine water and sugar in a frying pan and add sweet potatoes. Cover with a drop lid and heat.
- Bring to a boil, turn heat to medium and simmer for 10 minutes. When half-cooked, add Salt and Mirin. Simmer about 8 minutes until tender.
The special ingredients — miso, kombu seaweed, and shiitake mushrooms (and Japanese sweet potatoes) — are filled with umami, that savory something that chefs are so crazy about. It is perhaps closer to Irish stew with Japanese style broth. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes - the key ingredients of this dish. Meat is 'niku' (肉) in Japanese and potato is 'jagaimo' (じゃがいも). But instead of calling it 'nikujagaimo', the word for.
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