From my kitchen in Japan
I used to eat sweet potato vines often when I was a child. They are not commonly sold in shops now, so growing sweet potatoes brought this old taste back to my kitchen.
Ingredients
- Sweet potato vinesAbout 150 g
- Soy sauce1 tbsp
- Mirin1 tbsp
- Sake1 tbsp
- Sugar1 tbsp
- Sesame oil1 tbsp
How to make it
- Separate the vines from the leaves and peel tough outer fibers if needed. Soak in water for about 10 minutes.
- Put the vines in water with a little salt. Bring to a boil and cook for about 2 minutes, then drain and cool in cold water.
- Heat sesame oil, add the drained vines, then add sugar, soy sauce, mirin and sake.
- Stir-fry until most of the liquid is gone and serve.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro