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.
400g/14oz Japanese sweet potato (without skin)
1/3 tsp Salt
1 tsp Vinegar
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
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