"Japanese Sweet Potatoes"
I'm sharing my version of a wonderful dish we had at STK Steak in Chicago. They called them Japanese Sweet Potatoes and after much research I found many renditions of this recipe. Here is my take that makes enough for 2 people as a side!
Ingredients:
1/2 quart of canola oil for frying
Sauce ingredients:
4 TBSP sugar
2 tsp soy sauce
2 dashes of fish sauce
Garnish:
sliced fresno peppers
Directions:
1. Peel and cut sweet potatoes into discs about 1/4 inch thick and then in half like half moons.
2. Heat oil in a large cast iron pan to about 350. Fry sweet potatoes for 10-15 minutes or until just a little color forms and they are just soft. Drain well and keep warm in a 400 degree oven for up to 15 minutes if you're working on a main. If you're ready to serve you can also just fry an additional 5 minutes to achieve more color then drain.
3. While the potatoes are cooking, combine sauce ingredients and heat just to melt.
4. When you're ready to serve, toss warm sweet potatoes in sauce. Plate and then sprinkle with sesame seeds and fresno slices.
This is a great side dish for a steak or highly seasoned meat.
Wine pairing:
The Deuce Syrah
2016
Walla Walla, WA
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