Stewed Sweet Potatoes and Deep-Fried Tofu

Name: Stewed Sweet Potatoes and Deep-Fried Tofu
Cuisine: American
Ingredients: 1 to 2 Sweet potatoes; 1 Aburaage; 1 Water; 1 tbsp ◎ Hon-Mirin (pure mirin); 1 tbsp ◎ Sugar; 1 tbsp ◎ Soy sauce; 1 tbsp ◎ Sake; 1 tsp ◎ Dashi stock granules

cookpad.japan @cookpad_jp

When I added aburaage (deep-fried tofu) to my usual stewed sweet potato recipe (learned from my mom), it tasted so good that it's now a standard dish in our home.

The sweet potatoes break apart easily, so while they are simmering, it's best to not to poke them about.
If the seasoning is too mild, add soy sauce to taste.
After removing the pot from the stove, let it sit a while to allow the flavors to absorb. Recipe by rose12

When I added aburaage (deep-fried tofu) to my usual stewed sweet potato recipe (learned from my mom), it tasted so good that it's now a standard dish in our home.

cookpad.japan @cookpad_jp

When I added aburaage (deep-fried tofu) to my usual stewed sweet potato recipe (learned from my mom), it tasted so good that it's now a standard dish in our home.

Saved

Ingredients

1to 2 Sweet potatoes
1Aburaage
1Water
1 tbsp◎ Hon-Mirin (pure mirin)
1 tbsp◎ Sugar
1 tbsp◎ Soy sauce
1 tbsp◎ Sake
1 tsp◎ Dashi stock granules

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Steps

1

Rinse the sweet potatoes well, chop roughly into bite-sized pieces, and soak in water for about 10 minutes. Remove excess oil from the aburaage by pouring hot water over it, then cut into 1-2 cm strips.
2

Add sweet potatoes to the pot, fill with just enough water to cover, add the ◎ ingredients, cover with a drop lid, and simmer on medium to low heat until most of the liquid has boiled down.