Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your sous-vide water bath to 85°C (185°F).

2. 2

   Peel and slice 1 large Japanese sweet potato (approximately 300 grams) into 1-inch thick rounds.

3. 3

   In a medium bowl, combine 1.5 cups (360 ml) dashi stock, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) mirin, 1 tablespoon (15 ml) sake, and 1 inch (approximately 15 grams) of thinly sliced fresh ginger.

4. 4

   Place the sliced sweet potato and the dashi marinade into a vacuum-sealable bag, ensuring the sweet potato is fully submerged, then seal the bag.

5. 5

   Submerge the vacuum-sealed bag into the preheated sous-vide water bath and cook for 2 hours until the sweet potato is tender.

6. 6

   Carefully remove the sweet potato from the bag, reserving the liquid, and gently pat the sweet potato rounds dry with paper towels.

7. 7

   Pour the reserved cooking liquid into a small saucepan and bring it to a simmer over medium-high heat, reducing the glaze until it slightly thickens, approximately 5-7 minutes.

8. 8

   Heat 1 tablespoon (15 ml) of vegetable oil in a large skillet over medium-high heat and sear the sweet potato rounds for 1-2 minutes per side until lightly caramelized, then brush with the reduced dashi glaze and garnish with 1 stalk (approximately 10 grams) of sliced green onion before serving.