Servings: 4
Ingredients
- 500 g Japanese sweet potatoes about 2 medium potatoes, yellow-fleshed
- neutral vegetable oil for frying (2–3 cm depth in the pan)
- 40 g granulated sugar
- 1 tablespoon mirin
- 2 teaspoons light soy sauce
- 1 tablespoon water
- 2 tablespoons black sesame seeds toasted
Procédé
Prep the sweet potatoes
- Cut the sweet potatoes (skin on) into irregular, bite-size chunks.500 g Japanese sweet potatoes
- Soak the pieces in water for 5 minutes. Drain well in a colander, then pat completely dry to remove excess moisture.
Double-fry
- Pour the vegetable oil into a deep skillet to a depth of 2–3 cm and heat to 130–140 °C.neutral vegetable oil
- Add the sweet potatoes and fry for about 5 minutes, turning occasionally. Remove and let rest for 3 minutes.
- Increase the oil temperature to 170–180 °C. Return the sweet potatoes to the pan and fry for 1–2 minutes. Remove and drain.
Make the syrup and coat
- Add the sugar, mirin, soy sauce, and water to a wok and heat. When the mixture comes to a boil, add the sweet potatoes and toss to coat for about 30 seconds.40 g granulated sugar, 1 tablespoon mirin, 2 teaspoons light soy sauce, 1 tablespoon water
- Turn off the heat, add the black sesame seeds, and toss once more. Serve immediately.2 tablespoons black sesame seeds
Notes
Tip: Use the smallest amount of syrup possible—just enough to coat—so the sweet potato flavor really shines.
Why double-fry: It creates pieces with a satisfying bite and a tender, fluffy center.
Use enough oil for even frying. Letting the potatoes rest for about 3 minutes between fries helps the heat reach the center without overcooking the outside.
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