Japanese sweet potato Vegan Toganoo-Ni

[youtube]https://youtu.be/7o83Z-Yuniw[/youtube]

Japanese sweet potato cooking, it’s called Toga no-O-Ni. 栂尾煮  In the fall season, sweet potato is a one of the seasonal food in Japan.  This is one of my favorite food, and I was so excited to buy this potato in the Whole Foods Market in my town about 4 years ago!  I can find Japanese sweet potato in the Asian grocery store only, but now, I can buy it easily.  The other autumn my favorite food is chestnut, but this is difficult to buy and even if I find them, usually very expensive.  However, when I see them, I finally feel the autumn season in my area.

I show you how to make vegan Japanese sweet potato cooking, Toga no-O-Ni. 栂尾煮 This dish, I learned from Shojin Ryori cooking class in Japan. I explain where this dish came from and also, I talk about what is the different Japanese sweet potato and American sweet potato which you see in the grocery store in the U.S.

Ingredients

400g/14oz              Japanese sweet potato (without skin)
5TBS                        Sugar
2TBS                        Mirin
1/3 tsp                     Salt
1 tsp                         Vinegar

Instruction

1 Peel potatoes and leave in the water for a while and rinse them

2 Put potato and water in the pot

3 Add vinegar in the pot and boil them about halfway done

4 through half of cooking water and make water is almost cover the potatoes hight

5 Turn heat low and add sugar, miring and salt until potato is cooked

6 Take out half of the potatoes (Do not cook all the water, leave some water in the pot)

7 Mush the left of the potatoes in the pot

8 Put potatoes back into the pot and mix them

9 Serve and put some sesame seeds