Sweet potato simmered with kelp (Satsuma imo to kombu no uma ni) from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on January 05, 2022

    This is a remarkable recipe, perhaps the best sweet potato dish I've either made or eaten. It requires a handful of steps - each simple in their own right - but which take some time in the cumulative. Make dashi. Cut up the konbu from the dashi. Simmer the sweet potatoes with the finely cut konbu and reduce the whole of the dish to a glaze. But the end result is worth it all.

  • jenburkholder on September 07, 2020

    This was delicious. I used a vegetarian dashi that I keep in the fridge. Despite being quick and having few ingredients, the depth of flavor was wonderful. Salty, smoky, sweet, and lovely.

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