We love sweet potatoes. The vegetable is used various deserts, and meals.
I sometimes cook Kinpira-gobo (sauteed burdosk) as a side dish . That dish was soy sauce flavor. Well, I often cook another popular side dish, stewed sweet potatoes, for children.
Ingredients are SO simple. Japanese meals are needed dashi very very often, but this recipe is not used the seasoning.
Mirin, sweet potato and sugar are all ingredients. In Japan, sugar is white sugar, well, not granulate one. We call ‘Jyou-haku-to’. This sugar is rarely sold in other countries, I heard so. If you can not get this sugar, you use brown sugar!
My second child loves this dish. She eats very much every time. I add a few lemon juice, because she likes the taste.
Cut sweet potatoes and soak water… These are all preparations! So, you understand it is easy and quick to cook this dish!
This dish really brings out the full flavor of the ingredients. This dish is sold in deli in Japan, like kinpira-gobo (sauteed burdock). It looks so simple, but we love simple taste.
All of them, children ate… Oh, I need to cook more next time!!
- 1 tbsp mirin
- 1 1/2 tbsp sugar
- 7 oz sweet potato about 200g
- 2 cups water
- 1 tsp lemon juce
Cut sweet potato into 1 inch (2.5cm). Soak them in water for 5 minutes, and drain well.
Pour water and sugar in a pot. Add sweet potatoes there. Cover with a drop lid and heat on medium to high.
Bring to a boil, turn down the heat to medium and add mirin and lemon juice (your favorite). Simmer for 10 minutes.
Serve them in a dish.