(Caramel-Coated Sweet Potato)
from Easy Japanese Cookbook by Emi Kazuko
2 Tbs. sea salt
3-4 sweet potatoes (~1½ lbs), sliced lengthwise and cut into ½" thick half-moons
oil for deep-frying
½ c. sugar
1 tsp. shoyu (soy sauce)
1 Tbs. black sesame seeds I used white
Stir the salt into 2 c. water and add the sweet potatoes; leave 10 minutes, then drain and pat dry with paper towels.
Heath the oil in a deep wok or pan to 200° F. Gently slide in the potatoes and deep-fry, gradually increasing the heat to a higher temperature,5-6 minutes until crisp and golden. Remove w/ slotted spoon and drain on wire rack.
Put sugar and shoyu in a large saucepan w/ 5 Tbs. water. Heat over medium heat 5-6 minutes, stirring until mixture becomes syrupy. Remove pan from heat and fold in hot, fried potatoes. Sprinkle w/ sesame seeds and serve hot.