Japanese Sweet Savory Potato Bites Recipes

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JAPANESE SWEET & SAVORY POTATO BITES



Japanese Sweet & Savory Potato Bites image

Make your potatoes amazing with this twist on a Japanese favorite. Sweet and Savory Potato Bites are sure to impress with strong flavors, unique ingredients, and an over-the-top presentation.

Provided by Potato Goodness

Categories     U.S. Potato Board

Time 30m

Yield 1

Number Of Ingredients 13

1 ⅔ cups water
1 ¾ cups Japanese soy sauce
½ cup white sugar
¾ cup tapioca flour (starch)
1 tablespoon mirin (sweetened rice wine)
6 frozen tater drums
2 tablespoons vegetable oil
1 cup thinly sliced cabbage
½ cup small diced squid
1 tablespoon dried fish flakes
2 tablespoons mayonnaise
1 tablespoon Japanese soy sauce
Roasted shredded seaweed

Steps:

  • Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until re-boiled. Add the sugar and mirin. Add the tapioca flour in small batches until thickened, whisk smooth.
  • Potato Bites: Preheat oil in a fryer or a deep pan to 350 degrees F. Fry tater drums according to packaging or approximately 3 minutes.
  • In a skillet, heat oil, add the squid and cabbage. Saute with Japanese Soy Sauce until light-brown color, place on the plate.
  • Place the prepared tater drums, followed by the 1/3 cup teriyaki sauce, and mayonnaise on top of squid/cabbage plating. Then sprinkle fish flakes and seaweed. Serve.

Nutrition Facts : Calories 1657.1 calories, Carbohydrate 246 g, Cholesterol 274.7 mg, Fat 55.5 g, Fiber 6.5 g, Protein 50.6 g, SaturatedFat 8.1 g, Sodium 26568.5 mg, Sugar 115.3 g

CRISPY JAPANESE SWEET POTATOES RECIPE BY TASTY



Crispy Japanese Sweet Potatoes Recipe by Tasty image

Here's what you need: Japanese sweet potatoes, unsalted butter, olive oil, fresh rosemary, sea salt, crème frîiche, lemon, lemon, fresh chives, balsamic glaze, freshly ground black pepper

Provided by Bella Lopez

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 11

5 Japanese sweet potatoes, boiled
1 tablespoon unsalted butter
2 tablespoons olive oil
1 sprig fresh rosemary
¾ cup sea salt, divied
¼ cup crème frîiche
1 lemon, divided
1 lemon, juiced
2 tablespoons fresh chives, plus more for garnish
1 tablespoon balsamic glaze
freshly ground black pepper, to taste

Steps:

  • Lightly smash the sweet potatoes with the palm of your hand until the potato flesh is visible.
  • In a medium skillet over medium-high heat, melt together the butter and olive oil. Add the smashed sweet potatoes and rosemary and cook until the sweet potatoes are crispy and golden brown, 5-7 minutes. Remove from the heat and season with ½ teaspoon sea salt.
  • In a small bowl, mix together the crème fraˆche, half of the lemon zest, the lemon juice, chives, and remaining ¼ teaspoon salt until smooth.
  • Transfer the sweet potatoes to a serving plate and pour the crème fraîche sauce on top. Drizzle with the balsamic glaze and garnish with a sprinkle of chives, the remaining lemon zest, and black pepper. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 854 calories, Carbohydrate 152 grams, Fat 26 grams, Fiber 22 grams, Protein 12 grams, Sugar 50 grams

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