Japanese · Lunch
Fried Sweet Potato Sticks
Sweet potato batons are dredged in seasoned cornstarch, deep fried in two stages until the outside shatters into a crisp shell while the inside turns soft and steamy, then dusted with togarashi salt. Served with a soy-mirin dip, this Japanese-style izakaya snack pairs sweetness against a savory, umami-rich finish.
$2
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
329Calories
2.9gProtein
16.8gFat
42.7gCarbs
9.8gSugar
3.1gFiber
952mgSodium
0mgChol
1.9gSat Fat
460mgPotassium
35mgCalcium
1.1mgIron
0mcgVitamin B12
3.2mgVitamin C
vegetarian
vegan
low-calorie
rich-umami
hidden-gems
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Peel sweet potato and cut into finger-thick 3-inch sticks, then pat dry with a towel so the coating adheres and oil does not spit.
2
Build
Toss sticks in a bowl with cornstarch until every side is evenly coated with a thin, dry-looking dusting. Whisk soy sauce, mirin, and rice vinegar together in a small bowl and set aside.
3
Fry
Heat vegetable oil in a heavy pot over medium-high heat to 340°F (170°C). Lower coated sticks in carefully and fry for 4–5 minutes until pale gold and a skewer slides through easily.
4
Fry
Raise heat to high and fry for 1–2 minutes until deep golden and audibly crackling, working in a single layer so sticks crisp rather than steam. Lift onto a wire rack and rest 5 minutes.
5
Finish
Sprinkle hot sticks with togarashi and salt while the surface glistens with oil so seasoning clings. Scatter thinly sliced scallion over top.
6
Plate
Pile sticks onto a small plate and serve immediately with soy-mirin dip alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sweet potato
- 6 tbsp48g cornstarch
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp rice vinegar
- 2 cup480ml vegetable oil, for deep frying
- 1/2 tsp1/2 tsp shichimi togarashi
- 1/2 tsp1/2 tsp salt
- 22 scallion, for garnish
