300 g (10 oz) sweet potatoes, washed
1 tablespoon oil
4 teaspoons mirin
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
2 teaspoons honey
1 teaspoon black sesame seeds, to garnish
Serves 4
Preparation time: 10 mins
Cooking time: 25 mins
1 Place sweet potatoes in a medium pan of water. Bring to the boil then reduce heat to medium and cook for 15 minutes or until tender when pierced with a fork. Drain and cool.
2 Peel the potatoes thickly with a knife, removing skin and about 2 mm of flesh. Cut into bite-sized pieces.
3 Heat oil in a frying pan over medium heat. Add sweet potatoes and fry for 3–4 minutes or until surface just starts to color. Add mirin, vinegar, soy sauce and honey, then cook for 1 minute or until liquid is reduced and starts to form a light caramel glaze around the surface of the potato. Remove from heat, sprinkle over sesame seeds and serve as a snack or side dish.