Sweet Potato Stuffed With Miso

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 lbs sweet potatoes
• salt
• 1 tablespoon lemon juice
• 3 tablespoons miso
• 2 teaspoons sugar or 2 teaspoons honey
• 2 teaspoons ginger juice
• 1 -2 tablespoon dashi (basic japanese soup stock)
• 1/2 cup walnuts
• 1 tablespoon dashi
• 1 pinch salt
• vegetable oil (for frying)

Recipe

• 1 peel and slice the sweet potatoes and boil briskly in lightly salted water for 10-15 minutes or until soft. drain, reserving the water, and mash well, adding the lemon juice and a pinch of salt and about 1/2 cup of the reserved cooking water to bind; the mashed potato should be creamy but still firm.
• 2 prepare the two fillings: blend the miso with the sugar or honey and ginger juice, adding just enough dashi to make a stiff paste. grind the walnuts in a suribachi or electric grinder and stir in the dashi and the salt.
• 3 divide the mashed sweet potato into eight portions. knead each portion and form it into a cup shape.fill 4 cups with filling one and four with filling two. close the potato around the filling to cover it completely and flatten the balls to make cakes 1/2 to 1 inch thick.
• 4 brush a frying pan with the vegetable oil and heat over medium heat. fry the cakes for a few minutes, turning once, until both sides are browned.
• 5 to serve, cut each cake into 2 half-moons and arrange 2 halves of eaach type of cake on each plate, turned so that the illing is visible.