Boiled Sweet Potato and Fried Tofu
A slightly sweet and steamy sweet potato side dish.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Chop sweet potato into little pieces, soak in water and scoop away scum that forms on surface.
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Place the abura-age in a strainer, flush out oil with hot water, cut in half vertically, and into 2cm (3/4 in) wide pieces.
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Heat up cooking oil, drain out water from (1), quickly fry. Gradually add water and (2), cover and boil for 6-7 min.
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Add (A), boil until about 1/3 of the broth remains. Arrange in a bowl to eat.
Cooking Basics
To remove excess starch, place cut sweet potatoes into cold water making sure the cut surfaces are submerged. This step is especially recommended for "kinton" (Japanese-style mashed sweet potato) and other lightly seasoned dishes where a delectable color is desired. Soaking time of about 5 minutes is sufficient.
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
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