Glazed Sweet Potato Chunks

INGREDIENTS

• 2 medium sweet potatoes, (10 oz or 300g) washed
• 1 tbsp oil
• 4 tsp mirin
• 1 tsp rice wine vinegar
• 1 tsp soy sauce
• 2 tsp honey
• 1 tsp black sesame for garnish

Serves 4, preparation time: 10 mins, cooking time: 25 mins.

• Place sweet potatoes in a medium pan and cover with water
• Bring to boil, then reduce heat to medium, cook till tender when pierced with a fork (15 mins)
• Drain and set aside to cool
• Peel potatoes thickly with a knife, removing skin and about 2 mm of flesh
• Cut into bite sized pieces
• Heat oil in frying pan over medium heat
• Add sweet potatoes and stir-fry until surface just starts to color (3 to 4 mins)
• Add mirin, vinegar, soy sauce and honey and cook till liquid is reduced and starts to form a caramel glaze around surface of potatoes (1 min)
• Remove from heat, sprinkle with black sesame seeds and serve as a snack or side dish

The local Japanese names are widely recognized, with Satsumaimo “Satsuma potato” used by recent Japanese immigrant families and yamaimo (“mountain potato”) by other groups. (Technically, yamaimo is the proper name in Japanese of the native yam; however, as in English, it is often used to refer to the sweet potato.) Link