Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce

1. 1

   Cut the sweet potato into 1 cm-wide pieces, and after washing the pieces, either boil or microwave them at 500-600W until they are soft.

2. 2

   Slice the persimmon into 1 cm thick pieces and sprinkle with 1 teaspoon lemon juice.

3. 3

   Roast the walnuts in frying pan.

4. 4

   Add the ingredients mark with a , and mix evenly, then heat over a flame, and add sweet potato.

5. 5

   Simmer on a medium flame while stirring.

6. 6

   After about a minute, when the sauce is evenly distributed, add the walnuts and persimmon and toss.

7. 7

   Remove from the heat and add 1 tablespoon of lemon juice.

8. 8

   Transfer to a plate and serve.

9. 9

   This time, I arranged the sweet potatoes in the center of the plate and ringed them with persimmon.

* Per serving · 4 servings · Values may vary.

No additional tips available.