I’m pretty obsessed with sweet potatoes (さつまいも – satsumaimo in Japanese) at the best of times. I love their texture and their delicate sweet taste, which make them perfect both as a dessert and in savoury dish. That is why they work so well here.
In this recipe they’re sliced thinly, together with carrots, sautéed with oil and enrich with teriyaki sauce to create a rich sweet and sour flavour. Last but not least, black sesame.
Enjoy in your obento or a side dish during your meal.
(The proportion of sweet potatoes and carrots doesn’t have to be 50:50 but depends on your taste. As I am a big fan of Satsumaimo, I cut more stick of them and less of carrots. If you prefer to make this dish more “light”, you can prioritize more carrots).
After washing the carrot and sweet potato cut them into sticks of the same length so they cook evenly. (I left the skins on, but you can remove them if you prefer – love fibers).
In a skillet, heat our two tablespoons of oil and, over medium-high heat, add the freshly cut sticks and sauté them for 3-4 minutes, moving them around with chopsticks or a spatula repeatedly so they don’t burn.
Over low heat, add the sake, sugar and finally, the soy sauce, stir to mix the ingredients, and close with the lid.After about 3 – 4 minutes, open the lid so that the excess liquid evaporates, leaving the soy sauce, sugar, and sake to caramelize.
Warning: like all caramelization processes, it can burn quickly. To avoid it, keep the flame at a minimum and check to make sure it doesn’t burn.
Once this thick sweet sauce has formed, add the tablespoon of black sesame (or more if you love it as much as I do) and stir so that it mixes with the carrot and sweet potato sticks.