Prep 30 mins
Cook 5 mins
I love the way salty miso pairs with sweet potatoes. From "Japanese Vegetarian Cooking", 1986, by Lesley Downer.
- 2 lbs sweet potatoes
- 1 tablespoon lemon juice
- 3 tablespoons white miso
- 2 teaspoons sugar or 2 teaspoons honey
- 2 teaspoons ginger juice
- 1 -2 tablespoon dashi (basic Japanese soup stock)
- 1⁄2 cup walnuts
- 1 tablespoon dashi
- 1 pinch salt
- vegetable oil (for frying)
- Peel and slice the sweet potatoes and boil briskly in lightly salted water for 10-15 minutes or until soft. Drain, reserving the water, and mash well, adding the lemon juice and a pinch of salt and about 1/2 cup of the reserved cooking water to bind; the mashed potato should be creamy but still firm.
- Prepare the two fillings: blend the miso with the sugar or honey and ginger juice, adding just enough dashi to make a stiff paste. Grind the walnuts in a suribachi or electric grinder and stir in the dashi and the salt.
- Divide the mashed sweet potato into eight portions. Knead each portion and form it into a cup shape.Fill 4 cups with Filling One and four with Filling Two. Close the potato around the filling to cover it completely and flatten the balls to make cakes 1/2 to 1 inch thick.
- Brush a frying pan with the vegetable oil and heat over medium heat. Fry the cakes for a few minutes, turning once, until both sides are browned.
- To serve, cut each cake into 2 half-moons and arrange 2 halves of eaach type of cake on each plate, turned so that the illing is visible.