Deep-Fried Sweet Potato and Chirimenjako
Dried young sardines adds umami to fluffy sweet potatoes.
10min
202kcal
500mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the sweet potato into 2 to 3 mm (1/10 in.) wide sticks (thin fries).
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Add the flour into the cold water from (A) and quickly mix in to prepare the batter.
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Add (1) and the semi-dried young sardines to (2), quickly mix, then deep-fry spoonfuls of this mixture.
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Combine (B) in a pot and warm.
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Serve (3) onto plates, serve with a side of squeezed and drained grated daikon radish if available and (4) for dipping.
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