2–3 tbsp of sugar (30g // depending on how sweet you like it)
1/2 tsp Japanese soy sauce, optional
1–2 tsp vegan butter, optional
Black sesame seeds, for garnish
Cut the potatoes rangiri method by rotating the sweet potato as you cut into wedges. They should be roughly 1 inch in size. Soak the sweet potatoes for 10-15 minutes.
Add oil, sugar to a pan. Add soy sauce and vegan butter if using and mix together. Add the potatoes and turn the heat to medium heat. Cover with a lid and then when you hear it beginning to bubble, swirl the pan. Turn the heat down to medium low – low and let it cook for 8 minutes undisturbed. Flip the potatoes and cook for another 5 minutes or until soft.
Remove the lid and pan fry for another 2-3 minutes or until golden and crispy.
Quickly remove from the stove over a parchment paper (helps prevent sticking to plates), garnish with sesame seeds and enjoy!
If you prefer a less crispy version, add 1/4 tsp of vinegar to the sauce.
I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.