• Sweet potatoas much as you like (※)
• Waterjust enough to cover
• ★Mirin1 tbsp per 100g sweet potato
• ★Sugar1 tbsp per 100g sweet potato
• ★Soy sauce1/2 tsp per 100g sweet potato

1. 1

   Slice the sweet potato with skin on into 8mm-1cm thick rounds. Arrange them in a single layer in a frying pan and pour in just enough water to cover.

2. 2

   Add 1 tbsp mirin (per 100g sweet potato) and 1 tbsp sugar (per 100g sweet potato), then cook over medium heat.

3. 3

   Once the cooking liquid has reduced to about half, gently flip each sweet potato slice over just once.

4. 4

   Continue reducing the liquid until it's almost gone. Test the doneness with a toothpick - if still hard, add a little water. Adjust heat as needed.

5. 5

   Tilt the pan and heat until no more liquid drips out. Lower the heat to medium-low and evaporate any remaining moisture.

6. 6

   Once the liquid has become syrup-like and no longer flows when the sweet potato is lifted, add 1/2 tsp soy sauce (per 100g sweet potato).

7. 7

   Continue cooking until the glaze becomes so thick it forms a thread when the sweet potato is lifted - it's done!

8. 8

   Gently coat the sweet potatoes with the remaining glaze for extra shine, but be careful not to overhandle them as they will break apart.

Keep the skin on for beautiful color and a fluffy texture. Flip only once and handle gently to prevent breaking. Avoid stirring too much to maintain the shape.

• Calories120 kcal
• Protein0.8 g
• Fat0.2 g
• Carbs28 g
• Sodium0.3 g