1 medium Japanese sweet potato (satsumaimo)
1/4 cup + 1 tbsp sugar (satou)
3 tbsp mirin
1 tsp roasted black sesame seeds (kurogoma)
Carefully wash the skin of the sweet potato, dry with a paper towel, and cut diagonally while rotating the sweet potato a quarter between cuts. Soak in water for 15 minutes to remove starch. Change the water a few times. Wrap the frying pan’s lid with kitchen cloth to prevent condensation on the lid dripping into sweet potatoes while cooking.
Mix sugar and mirin in the frying pan. Dry the sweet potatoes completely with paper towel and place in the pan. Cover and cook over medium heat. When sweet potatoes begin to simmer, lower heat. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored.
Depends on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly. Now transfer to the serving plate/bowl and sprinkle with black sesame seeds.
Altered from http://justonecookbook.com/recipes/candied-sweet-potatoes/
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