Easy Weeknight Dinners // Un-Recipe No. 37:
Japanese Stuffed Sweet Potato
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The golden flesh of Japanese sweet potatoes provide the perfect base for salty-sweet teriyaki glaze, crunchy fried lotus root and a seaweed and sesame seed garnish. Pin this post.
4 Japanese Sweet Potatoes
Homemade Teriyaki Glaze (3/4 Cup Broth, 1/3 Cup Soy Sauce, 3 Tbs. Brown Sugar and 2 Tbs. Cornstarch)
Lotus Root (pre-boiled)
Bake the Sweet Potatoes: Pierce Japanese Sweet Potatoes with a fork, place on a foil-lined baking sheet at bake at 425 degrees until soft, about an hour or an hour and fifteen minutes. Japanese Sweet Potatoes have a purple exterior and golden flesh inside. They are slightly sweeter than the more common copper-colored sweet potatoes.
Make the Teriyaki Glaze: To make the broth, simmer a couple dehydrated mushrooms and a sheet of kombu seaweed in warm water for a couple hours (or use a standard vegetable broth). Combine broth, soy sauce, brown sugar and cornstarch in a small pot over medium-high heat, whisking vigorously until sauce starts to thicken. Remove from heat and set aside.
Sauté the Lotus and Mushrooms: Heat a small amount of sesame oil in a pan and pan-fry the lotus and mushrooms until they are tender and have golden-brown edges.
Pan Fry the Tofu: Drain tofu and press to remove excess water. Place sliced or cubed tofu on a dry pan over medium-high heat for 5 minutes each side, until golden-brown.
Prepare the Fixins: Slice scallions and tear dried seaweed into strips.
Assemble Japanese Stuffed Sweet Potato: When sweet potatoes are finished baking, remove from oven and carefully cut a long seam through each one. Pinch ends towards each other to open the sweet potato. Drizzle a spoonful of teriyaki sauce into each, mix well with the flesh. Layer in the toppings: mushrooms, lotus root and tofu. Drizzle with more teriyaki glaze. Sprinkle scallions and sesame seeds on top, and garnish with a seaweed strip. Itadakimasu!