Junsui Sweet Potato Recipes
Daigaku Imo
Ingredients:
40g sugar
40g mizu ame (or glucose)
40g water
5g sesame seed
2g salt
1pk Junsui Sweet Potato
Directions:
Fry the Junsui Sweet Potato at 350F.
Combine all ingredients except for the potato, and heat in pan until it is a brown color.
Coat the fried potatoes with the liquid sugar mixture.
Yokan
Ingredients:
180g sweet red bean paste
180g water
60g sugar
4g agar
3g salt
10pc Junsui Sweet Potato
Directions:
Combine all ingredients, except for the red bean paste, and heat to a boil.
Add the red bean paste and combine well.
Put in half the red bean paste mixture into a yokan mold, then layer the sweet potato. Add the remaining red bean paste to layer over the sweet potato and cool. Once hardened, cut and enjoy.
Gratin
Ingredients:
(for BÉCHAMEL SAUCE)
30g butter
30g flour
300g milk
salt
black pepper
50g sliced onion
50g diced mushroom
1 teaspoon butter
salt
black Pepper
30g shredded mozzarella cheese
30g sea urchin
30g ikura
dill
Directions:
Make the béchamel sauce: Melt the butter in the saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles. Add the hot milk, continuing to stir as the sauce thickens. Add salt and pepper.
Sauté onion and mushrooms with butter and combine with the béchamel sauce.
Pour the above mixture into a baking dish, and add a layer of the sweet potato. Then layer with mozzarella cheese and bake for 10 minutes at 450F.
After slightly cooling, add sea urchin, salmon roe, and dill for final touches.
POTATO AND LOX
Ingredients for Wasabi Scallion Spread:
100g cream cheese
20g milk
15g wasabi
8g chopped scallion
Directions:
For the Wasabi Scallion Spread, combine all ingredients except for the scallion in a blender and blend until smooth. Then add the scallion and mix well.
Fry the Junsui Sweet Potato at 350°F
Thinly slice the lox or smoked salmon and wrap around the fried potatoes.
Plate the lox wrapped potato with Wasabi Scallion Spread on the dish, and garnish with caperberries and dill on top.