Recipe: Sweet potato "kinpira"! Japanese cooking style involving sautéing and simmering with soy sauce and rice wine.

Number of steps:  3 steps
Time taken: 10 min
Approx. 220 kcal per serving

About This Dish:
It's fall in Boston and all I see at supermarkets are pumpkins, sweet potatoes and more potatoes! This recipe uses sweet potato and transforms it into a savoury side dish which will make you crave for Japanese rice. "Kin-pira" is a cooking style which involves sautéing and simmering a vegetable (most commonly lotus root, carrot, tofu or seaweed) with soy sauce and mirin. The potato ends up being slightly crunchy, just hard to resist for another batch!

What You Need:
(2 serving, plenty to share between two)

• 1 large sweet potato (around 200g or 0.4lb)
• 1/2 tbsp sugar
• 1 1/2 tbsp soy sauce
• 1 tbsp sake (or mirin)
• 1 tsp sesame oil
• Sprinkle of sesame seeds

1. Cut the sweet potatoes into small rectangles and soak it in the water. Once the water gets muggy, refill the water with clean water. Repeat this 3-4 times to get rid of the bitterness.

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2. Heat up a pan with 1 tbsp of oil on HIGH heat and throw in the potatoes. Cook for 2-3 minutes. Then, throw in the sugar, soy sauce and sake. 

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3. Finally, put in the sesame oil and sprinkle the sesame seeds. All done!

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