Ingredients

 

Sweet Potatoes

  • 6 white Japanese sweet potatoes

Miso and Confit Garlic Purée

  • 1 cup confit garlic (2 cups of peeled garlic cloves- 2 cups of oil)
  • 1/4 cup miso
  • 1/4 cup water and left over garlic oil

Shiso

  • 10 shiso leaves
  • 1/4 cup rice flour
  • 1/4 cup corn starch
  • 3/4 cup carbonated water
  • salt to taste
  • togarashi to finish

Nutritional information

Calories: 213kcalCarbohydrates: 47gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 510mgPotassium: 553mgFiber: 5gSugar: 6gVitamin A: 18453IUVitamin C: 10mgCalcium: 87mgIron: 1mg

 

bbqgalore.com

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 people

For the Confit Garlic

  • Place both garlic cloves and oil in a small pot. Bring to a simmer and then turn down low. Cook the garlic for 25-30 minutes until the garlic has turned lightened golden brown (not dark). Take off the heat and cool completely.

For the Purée

  • Simply strain out 1 cup of the confit garlic and add the miso paste to a vitamix. Add some water and puree. If the puree is too thick you can add some more water and you can add a touch of garlic oil as well.
    Season with salt if needed. You should have a good balance of both garlic and miso. One should dominate the other but should have a good mixture of both flavors. Set aside

To Finish

  • Simply drizzle sweet potatoes with olive oil and salt. Place in your green egg or oven for about 45 minutes or until soft and tender. Meanwhile in a small bowl mix soda water, rice flour, and cornstarch together with a whisk (the batter should be fairly thin, we aren’t looking for a thick batter at all. It should be a little thiner than a crepe batter).
    Place a small pot with 1 1/2 cups of frying oil (vegetable) in a pan and bring to 325 degrees. Dip each shiso leaf into the batter and then place in the fryer.
    Cook for 20-30 seconds on each side and then strain out and season with salt and togarashi pepper. Simply place a spoonful of the miso-garlic puree on the plate. Then add the sweet potato on top. Finish with shiso leaf and more togarashi. Serve and enjoy this simple sweet potato recipe.
    Sweet Potato with Miso and Shiso

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1 cup of sugar
1 lemon zest and juice
1 cinnamon stick
1 bay leaf
1 star anise
1 tsp of salt

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1/2 cup whipping cream
1 2-inch piece vanilla bean, split or a 1 tbsp of vanilla paste
3 large egg yolks
1/2 cup of sugar

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