How to Prepare Perfect Stewed Japanese Sweet Potato

Stewed Japanese Sweet Potato. The Japanese sweet potato is starchier, sweeter, and better for roasting, steaming, and using in all your favorite recipes. When I talk about Japanese sweet potatoes, I'm referring specifically to the Murasaki variety (available at Trader Joe's!), which have a. When eating Japanese sweet potatoes are any other potato for that matter, what people often do is discard the skin.

Japanese sweet potatoes have a much sweeter taste than ordinary sweet potato varieties found in the US. They have a nutty flavor that taste somewhat like a roasted chestnut. The texture is drier, firmer and starchier. You can cook Stewed Japanese Sweet Potato using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Stewed Japanese Sweet Potato

It's 1 piece of Japanese Sweet Potato (about 200grams).
You need 400 ml of Water.
You need 1 tbsp of Sugar.
You need 1 pinch of Salt.
Prepare 1/2 tbsp. of Mirin.

Compare Japanese sweet potatoes vs. the American sweet potato. Both are healthy relative to your regular Okinawa vs. It's important to differentiate between the Okinawan purple sweet potato and the white fleshed version. Japanese sweet potatoes are the ultimate superfood—they're healthy, nutritious, delicious and filling!

Stewed Japanese Sweet Potato instructions

Wash the Sweet Potato well. Leave the skin on the sweet Potatoes and slice them into discs 2cm thick. Soak them in water for 10 minutes and drain well. (Soak immediately after cutting to remove scum).
Combine water and sugar in a frying pan and add sweet potatoes. Cover with a drop lid and heat..
Bring to a boil, turn heat to medium and simmer for 10 minutes. When half-cooked, add Salt and Mirin. Simmer about 8 minutes until tender..

While this isn't a particularly complex We like to steam or roast our Japanese sweet potatoes. This recipe is for roasting in particular, as roasting potatoes is one of. Japanese purple sweet potatoes are best suited for cooked applications such as steaming and roasting. When boiled, they will lose their purple hue so to retain their vibrant color, they should be roasted or steamed. In Japan, they are commonly used in snack.