<AONORI SEAWEED SWEET POTATOES/ サツマイモの磯辺焼き>
＜Yield> 1-2 servings
<Prep time> 7 mins
<Cook time> 8 mins
Japanese sweet potato (300g)
salted butter 1 tbsp
soy sauce 1 tsp
aonori flake 1 tsp
1; Slice sweet potato into ½ inch thick. Soak them in the water for 5 mins.
Drain the water and wipe off the liquid.
2; To the pan, add butter followed by 1. Close the lid and cook it over low heat for 4mins. Flip and do the same for another side until the sweet potatoes become fork tender.
3; Splash soy sauce and turn off the heat immediately. Transfer to the plate and sprinkle aonori flake.
<Miwa’s tips> ※Watch more on YouTube!
1; Butter tends to get burnt easily. Please keep the heat low.
2; You can swap aonori flake for black pepper.
Keep it in an air-tight container in the fridge for 4 days.
Make sure to reheat it when you enjoy.
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