Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Wash 500 grams of Japanese sweet potatoes thoroughly and slice them into 1.5 cm thick rounds.

2. 2

   In a medium bowl, combine 4 tablespoons of shio koji with the sweet potato slices, ensuring each slice is coated evenly, and let the sweet potatoes marinate for 15 minutes at room temperature.

3. 3

   Preheat your oven to 200°C (400°F) and arrange the marinated sweet potato slices in a single layer on a baking sheet lined with parchment paper.

4. 4

   Bake the sweet potatoes for 20 minutes, flipping them halfway through, until they are tender and slightly caramelized.

5. 5

   While the sweet potatoes are baking, prepare the miso glaze by whisking together 2 tablespoons of white miso, 1 tablespoon of mirin, 1 tablespoon of sake, 1 teaspoon of soy sauce, 1 teaspoon of brown sugar, and 1 teaspoon of sesame oil in a small bowl until the mixture is smooth.

6. 6

   Remove the sweet potatoes from the oven, brush them generously with the prepared miso glaze, and return them to the oven to bake for an additional 5-7 minutes, or until the glaze is bubbling and lightly browned.

7. 7

   Garnish the warm miso-glazed sweet potatoes with 1 teaspoon of toasted white sesame seeds and one thinly sliced scallion stalk before serving immediately.