Text 27163, 90 rader
Skriven 2015-05-19 05:43:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1009
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Candied Sweet Potato
 Categories: Potatoes
      Yield: 4 servings

    1/4 c  Granulated or packed light
           Brown sugar
    1/4 c  Vegetable oil
      2 tb Water
      1 ts Soy sauce
      1 ts Rice vinegar
    1/2 ts Salt
      2 lg Japanese-style sweet
           Potatoes; unpeeled, cut
           Ran-giri style in chunks
  1 1/2 tb Black sesame seeds; freshly
           Dry-roasted

  Daigaku Imo

  Hanamaru Market, a highly successful, long-running Japanese
  television talk show, opens with a short cooking segment
  every weekday morning. Finding ways to make impressive
  classic cuisine simpler and less technically demanding is
  the theme of many of the episodes. In the autumn of 2008,
  one of the broadcasts featured an innovative recipe for
  daigaku imo (candied sweet potatoes) that topped all
  previous viewer-rating charts. Indeed, as of this writing,
  nearly a year later, it remains the all-time favorite.

  Syrup-glazed, black sesame-studded sweet potato first became
  a popular snack among university students at the turn of the
  twentieth century. Indeed, that is the origin of the name of
  the dish: daigaku means "university" and imo is "potato."
  Most recipes for daigaku imo instruct the cook to deep-fry
  sweet potato chunks first and glaze them afterward. Although
  delicious, the classic version results in a high-calorie
  snack that is messy both to make and to clean up. In
  contrast, the Hanamaru Market version offers a (relatively)
  healthy snack.

  Combine the sugar, vegetable oil, water, soy sauce, vinegar,
  and salt in a skillet just large enough to hold the sweet
  potato chunks in a single layer. Place over medium-high heat
  and bring to a simmer. Arrange the sweet potatoes in the pan
  in a single layer and cover with a circle of parchment paper
  to keep the surface moist. Lower the heat to maintain a very
  gentle simmer and cook for 2 minutes. Cover the skillet with
  a lid (keep the parchment in place) and cook for another 2
  to 3 minutes, or until the potatoes are tender. A toothpick
  inserted into the thickest part of a piece should meet no
  resistance. If the chunks are not yet tender, add a bit more
  water and simmer for another minute or two. Check to make
  sure the sugar doesnCÇÖt burn.

  Once the potatoes are tender, remove the lid and parchment
  and jiggle the skillet to allow the potato chunks to roll
  around in the rapidly reducing glaze (the vinegar, by the
  way, will keep the sugar from seizing after the glaze has
  cooled). After 6 minutes or so, the water and oil in the
  skillet will have separated and most of the water will have
  evaporated, enabling you to remove the lightly glazed sweet
  potato chunks with little or no oil clinging to them.

  Transfer the glazed chunks to a plate, spreading them out in
  a single layer. Sprinkle with the black sesame seeds. Let
  cool to room temperature before serving. They keep at cool
  room temperature for 6 to 8 hours. If you will be keeping
  them longer, place them in a covered container and
  refrigerate for up to 2 days. For optimal texture, bring the
  potatoes back to room temperature before serving.

  by Elizabeth Andoh: Kansha: Celebrating Japan's Vegan and
  Vegetarian Traditions

  Epicurious | December 2010

  Yield: Serves 6 to 8

  MM Format by Dave Drum - 30 January 2011

  Uncle Dirty Dave's Archives

MMMMM

... I drive way too fast to worry about cholesterol.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)