Misato Time required : 30minutes
- sweet potato : 180g
- Starch : 1 and 1/2 tbsp
- oil : 2 and 1/2 tablespoons
- (A) sugar : 1 and 2/3 tbsp
- (A) Butter : 8g
cut sweet potato
Wash the sweet potato with the skin on and cut into 1cm cubes.
Put katakuriko and sweet potato in a bag and shake to coat the whole with katakuriko.
Put salad oil in a frying pan and heat it. When it is warm, spread 1 over the whole.
When one side is browned, turn it over and fry for 7 to 8 minutes until the whole is browned.
Wipe off excess oil with kitchen paper, add (A) and wrap around.
When the sugar becomes caramelized, take it out, and when the heat is removed, put it on a plate and it's done.
・Because the sweet potato is used without peeling, wash it well.
・If you shake the bag containing potato starch and sweet potato with air, it will be easier for the potato starch to spread all over the bag.
・Do not touch the sweet potato too much right after it is added to the frying pan, as the potato starch will come off easily.
・After adding the sugar, it will burn easily, so be careful with the heat.
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