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15minutes
Put enough water in the bowl to cover the sweet potatoes, add 0.8% salt to the water and dissolve.
Soak the sweet potato in salt water and let it sit overnight.
Drain the sweet potato from Step 1 and wrap it in aluminum foil.
Place in a rice cooker, add 1/2 cup of water, and cook normally.
After heating, cool the sweet potato and cool it in the refrigerator.
Cut off the ends of the sweet potato and peel it off by hooking the edge of the knife to the skin.
Slice into 7-8 mm width.
Arrange them on a net and dry them in the sun for a day to complete.
・The time required for soaking the sweet potato in salt water, cooking rice, cooling it in the refrigerator, and drying it in the sun are not included in the required time.
・For sweet potatoes, it is good to use Beniharuka or Silk Sweet.
・Sweet potatoes are easy to make if they are big enough to fit in the rice cooker.
・When drying in the sun, turn it inside out if possible.
・Once finished, it can be refrigerated for 2-3 days and frozen for about a month.
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