Gingery Sweet Potato Teriyaki – a delicious recipe with Sweet potato, Sugar, soy sauce, Mirin, ginger, Water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the sweet potato into 1 cm slices and soak in a bowl of water.
2
Combine all the seasoning ingredients except the salt in a separate bowl.
3
Microwave the potato slices until tender.
4
(It took me 4.5 minutes at 600 W.)
5
Heat oil in a pan and saute the sweet potato slices on both sides.
6
Turn off the heat and add the combined seasoning ingredients.
7
Shake the pan to distribute the seasoning ingredients evenly (the sauce should thicken up with residual heat.
8
If it doesn't, cook over low heat until it does).
9
Add a pinch of salt to finish.
10
Good for bento, too!
11
I edited the recipe to reduce the amount of katakuriko.
12
Adjust the amount to taste.
35
kcal
Calories
8
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Sweet potato, 1 tbsp Sugar, 1/2 tbsp Usukuchi soy sauce, 1 tbsp Mirin, and more.
Yes, Gingery Sweet Potato Teriyaki falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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