zaterdag 19 maart 2016

Japanese Honey & Soy glazed Sweet Potato


Daigaku imo, a Japanese dish that is usually eating during autumn. I only learned about it today but I fell in love with it right away. Sweet potato chunks covered in a sweet, salty and sticky glaze authentically made out of soy sauce and sugar ... need I say more? The sweet potato is slightly crisp on the outside, soft on the inside. The toasted sesame seeds add amazing nutty flavour.

 I slightly tweaked the recipe replacing the sugar for slightly healthier honey and I added miso and a little but of garlic and spice to the glaze, just because I luv it. I'm roasting the sweet potato in the oven, traditionally the potato is fried until crisp using a lot of oil. By using the oven instead you only need a teaspoon full, saving youself a lot of calories.

I'm using a purple  skinned, white meat sweet potato which is most often used for this recipe but of course you can use any sweet potato type you like.You can make the sweet potato on its own or add my suggested sides to create an entire Japanese lunch feast!

Sayōnara
X Fleur

Servings: serves 1

Time: 30 minutes

Ingredients;

Glazed sweet potato:
  • 1 medium sized (purple) sweet potato
  • 1 tsp sesame oil
  • 1 tsp good quality soy sauce
  • 1/2 to 1 tsp honey
  • 1 tsp rice vinegar
  • 1 tsp miso
  • 1 tblsp sesame seeds
  • sprinkle of cayennepepper (to taste)
  • sprinkle of garlic powder (to taste)
  • seasalt
Suggested sides:
  • 1/2 avocado
  • 1 egg
  • 2 slices of smoked salmon
  • 50 gr edamame beans
  • 1/2 broccoli
  • 1 clove of garlic, chopped
  • 1/4 red chili, chopped
  • 1 tsp coconut oil (for frying)

Method:

Sweet potato:
  1. Turn the oven on to a 200 degrees Celsius.
  2.  Chop the sweet potato in large 2 cm chunks, leave the skin on!
  3. Pop the sweet potato chunks in a bowl of water and let them stand for a few minutes, wash the parts to clear them of excess starch (the water is a bit turbid in the beginning, wash them until the water runs clear again) and pet them dry using a clean tea towel.
  4. Toss the sweet potato with the sesame oil and a sprinkle of seasalt, spread them out evenly on a baking tray and pop them in the oven for 25 minutes, turn the parts half way.
  5. In the meantime make the glaze: in a small bowl whisk together honey, rice vinegar, miso, soy sauce, cayenne pepper and garlic powder.
  6. In a frying pan, toast the sesame seeds until golden brown and set aside.
  7. Put the same pan back on a low fire and pour in the glaze, let it thicken for a few minutes and add the sweet potato chunks. Toss the pan until the parts are evenly coated in the glaze and look shiney and delicious. Sprinkle the sweet potato with the toasted sesame seeds.
Sides:
  1. Put a frying pan on high heat and let it get really hot.
  2. Add broccoli florets and grill them until they are slightly brown coloured. Put aside.
  3. Turn down the heat, add coconut oil and add garlic and red chili, toss until golden and add to the broccoli.
  4. Boil the egg, slice the avocado.
  5. Serve the sweet potato with avocado, edamame beans, egg and grilled broccoli.

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