Satsuma imo, or sweet potato, is used in Japanese cuisine for both sweet and savory dishes.
Kimpira is a Japanese cooking style in which vegetables are sautéd, then simmered on a low heat. Kimpira is most commonly associated with gobo (burdock roots) or other root vegetables such as lotus roots, carrots, and sometimes daikon (Japanese radish).
The basic approach is to cut the vegetables into thin rectangular strips, and sauté them in the sugar and soy sauce. The saltiness of the soy sauce will bring out the natural sweetness of the potatoes, so there’s no need for much added sugar. For colour, sprinkle black sesame seeds over the sweet potato as a garnish.
This dish is hashi-yasume, which literally means “rest for the chopsticks”.
Ingredients (serves 3 – 4)
- 200 – 250 g sweet potatoes
- 1 tablespoon of vegetable oil
- 1/2 table spoon of sugar
- 1 tablespoon of sake
- 1 and 1/2 tablespoon of soy sauce
- 1 teaspoon of mirin
- 1 teaspoon of sesame oil
- 2 – 3 pinches of black sesame seeds
Wash the sweet potatoes. Slice them diagonally into pieces 3 mm thick, then again lengthwise into strips 4 – 5 cm long and 3 mm x 3 mm wide.
Soak the strips in a bowl of cold water and rinse them, changing the water in the bowl 3 – 4 times to remove some of the starch.
Place a frying pan with 1 tablespoon of vegetable oil on a high heat. Add the sweet potatoes to the pan after removing some of the the moisture with a paper towel. Sauté for 3 minutes, stirring every so often.
Turn the heat down to medium, add sugar, sake , soy sauce and mirin then continue sautéing the ingredients until the sauce is almost gone. Add the sesame oil at the end, turn off the heat then mix well.
Place the slices of sweet potato on a plate, sprinkle the black sesame seeds, then serve.