crispy sweet potato chips
crunchy sweet potato chips
Fried as chips, sweet potatoes are a fun alternative to potato chips. The trick is to let the sliced sweet potatoes to dry a bit before deep-frying. The chips are very crispy and have a rich texture. Slightly sweet balanced with some salt call out for an ice cold beer.
Wash and dry the sweet potato. Do not peel. The chips on the left are cut with a vegetable peeler. The chips on the right are simply sliced thin with a knife. Let the strips of sweet potato dry on cooking paper or newspaper until the flesh dries out.
Deep-fry in vegetable oil until golden brown and sprinkle with salt as soon it is removed from the oil. Eat immediately.
Lotus root (renkon, 蓮根) are a vegetable that is hard to forget. The first time one comes across one it is fascinating to see the natural holes in the vegetable. It seems like a work of art at first.
Lotus root start to come into the market in the fall, in September and October, and continue until about January. It has a lovely dense texture and can become a bit slippery when it is cooked.
It is lovely as kinpira, sliced thin and stir-fried in a sweet soy sauce and then accented with some red chili (tōgarashi, 一味唐辛子) or seven spice (shichimi, 七味). It can be cut into thick slices, stuffed with ground meat and fried. Grating lotus root and mixing it with potato starch (katakuriko, 片栗粉) makes a chewy mochi when fried.
It is found in regional food as a local dish from Kumamoto called karashi renkon, the wholes are stuffed with Japanese karashi mustard.
At Izakaya Sakamoto we love frying it into chips. The earthy chips are great on their own or add a nice depth as a topping to salads. With a Benriner mandoline, thinly slice the lotus root. Set it on a bamboo plate or on newspapers and let it air dry in a sunny spot for 30 to 60 minutes. This extra step makes it much easier when cooking in oil. Deep-fry until it turns a golden brown and season immediately with salt.
On a side note, we were hoping to get our cooking school up and running last year, but have been so busy with our Food Sake Tokyo tours that we have not made much progress. We do currently offer cooking classes, but only to those who have kitchens in Tokyo. We will start posting recipes on this blog and will keep you updated on when our cooking classes begin.