Ingredients
6 people
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
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.
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