Sweet potato caramelize Imokenpi style
Peel the sweet potatoes, cut into pieces about 2-3mm thick and 4-5cm long, and soak them in water. Soak it in water for 2-3 minutes and thoroughly drain it with kitchen paper or something similar.
Add granulated sugar and water to a frying pan and heat over high heat. Once the foam is starting to soften, turn off the heat and leave it as is.
Add the sweet potatoes to oil heated to 160°C and fry them while stirring with chopsticks. The guideline is about 5 minutes, and then gradually increase the heat to a temperature of around 180°C. Fry slowly until golden brown and then remove onto kitchen paper.
Reheat the frying pan from [2] and make caramelize. Make it a boil and turn it well once the color begins to turn, then add a small amount of water with lemon juice to adjust the hardness.
Add the sweet potatoes from [3] to [4] and add caramelize. Add the sardines and sprinkle all over.
Remove one bottle at a time into a bat covered in olive oil and harden. The caramelize quickly solidifies, so work is quick. Once it's hardened, place on a plate and sprinkle with powdered sugar if desired to complete.
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- Use raku for sweet potatoes
- 270g
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- Granulated sugar
- 60g
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- water
- 50cc
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- Fried oil
- Appropriate amount
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- Lemon juice
- Appropriate amount
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- roasted sesame
- 6g
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Olive Oil
Ardoino Extra Virgin - Appropriate amount
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Olive Oil
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- Powdered sugar
- Appropriate amount
