In this dish, sweet potatoes are deep fried and marinated in honey for a crunchy sweet outer coating, and a soft and steamy texture inside. Great as a side dish, snack or dessert!
- In the early Showa era (1926-1989) a student attending Tokyo University didn’t have enough money to pay his university tuition, so he made this dish and started selling it as a way to raise funds.
- In the early Taisho era (1912-1926) there was a steamed potato shop near Tokyo University called ‘Mikawaya’. It started selling honey drenched potatoes, which became a big hit with the nearby university students.
Pour about 3cm of vegetable oil in a deep saucepan and heat to 160 degrees C (320 F). Deep-fry the sweet potato chunks in batches, making sure not to overcrowd the pan. Remove from oil when lightly browned and place on a paper towel lined tray to drain off excess oil. Remove the oil from the heat.
Put A in a pot or pan and bring to the boil. Add the fried sweet potato chunks and stir fry until coated, adding soy sauce to taste.
Transfer the sweet potato to bowls and sprinkle with black sesame seeds, mixing to combine.