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Satsumaimo Amani Recipe - Simmered Sweet Potato / Japanese Food

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JAPANESE TREND / Japanese Cooking (47) / Japanese Cooking (49)

The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae.
Amongst the approximately 50 genera and more than 1,000 species of this family, only I. batatas is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable (Purseglove, 1991; Woolfe, 1992).
The softer, orange variety is commonly marketed as a yam in parts of North America, a practice intended to differentiate it from the firmer, white variety.
The sweet potato is very distinct from the other plant known as a yam (in the Dioscoreaceae family), which is native to Africa and Asia.

Satsumaimo snacks and desserts are very popular in Japan. Also, simmering satsumaimo makes a good side dish. It's really easy to make satsumaimo amani.
Satsumaimo Recipes
Satsuamaimo Amani 
Satsumaimo Amani - Simmered Sweet Potatoes

Ingredients:

  • 1 satsumaimo (about 1/2 lb), sliced into 1/2 inch thick rounds
  • 1 1/4 cup dashi soup stock
  • 1 1/2 Tbsp sugar
  • 2 tsp soy sauce

Preparation:

Soak satsumaimo slices in water for about 10 minutes and drain. Put dashi and satsumaimo in a medium pot. Bring to a boil on medium heat. Add sugar and soy sauce and turn down the heat to low. Put a drop-lid or a sheet of aluminium foil on satsumaimo and simmer for about 20 minutes, or until the liquid is almost gone.
*Makes 4 servings

By J.S. on Oct 31, 2009
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。