Imo Tempura

Mrs. Nobuko Shibata

  • SERVINGS 2 – 4
  • 1 sweet potato (large)

Sauce:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup sake

Peel and slice potato in 1/4 inch thickness and soak in water for a few minutes. Drain and cook in the sauce for 5 minutes.

KOROMO (Batter):

  • 1 egg
  • 1/2 cup water
  • 2 tablespoons sake
  • 1/2 teaspoon salt
  • 3/4 cup flour
  • 3 tablespoons cornstarch

Mix lightly.

Dip seasoned potato in the batter and fry in deep fat until light brown.

VARIATION:

  • 1 large sweet potato

Peel and cut sweet potato in 1/4 inch slices.
Soak 5 minutes in water and drain.
Make koromo, add 2 tablespoons pan roasted sesame seeds.
Dip potato slices in koromo and fry in deep fat.

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