Sweet potatoes simmered with refreshing lemon slices often is served in vegetable side dishes, Obento items, and kaiseki cuisine in Japan.
Sweet potatoes and refreshing citrus flavor.
Generally, we use SATSUMAIMO, Japanese sweet potatoes, but, you can use regular sweet potatoes if it’s available.
Since sweet potato skin is rich in nutritional value such as vitamins, minerals, fibers, and antioxidants, especially high in vitamin A and potassium, so we use sliced sweet potatoes with skin.
Choose sweet potatoes with a small diameter (which means choosing a long-shaped one, not a chubby one) to prevent them from falling apart while simmering.
Soak sliced sweet potatoes in cold water after cutting because they’ll quickly turn black when exposed to air.
Also, this process brings a beautiful Autumn color to the dish.
If you like to use honey, reduce the sugar to 3 tablespoons and add 1-2 tablespoons of honey.
Also, if you like to substitute only honey for sugar, add 3 tablespoons of honey.
However, avoid using honey for babies younger than 1 year old.
To cook the sweet potatoes evenly and prevent them from falling apart, arrange them in a pot large enough without overlapping each slice, and then pour enough water to cover 3/4 of the way of the sweet potatoes.
Use an Otoshibuta lid to cook sweet potatoes effectively.
For the purpose of Otoshibuta, please check out this post which also provides how to make Ostohibuta with papers.
Avoid using Otoshibuta made of aluminum foil since it is vulnerable to acid, so it may melt while cooking with lemons.
Simmer the sweet potatoes over low heat for the savory sweet! sweet! potato dish. Cooking them over high heat cause them to fall apart.
Let the dish cool with the Otoshibuta lid to avoid drying out.
Store in the refrigerator and consume within 4-5 days.
You can also keep them in a freezer.
Lemon sweet potato leftovers can be turned into other dishes while mashing them to make sweet potato pie or casserole dishes.
Easy Quick Sweet Potato Recipe In Japanese Home Cooking: Lemon Sweet Potato
- 1.5 lb Sweet potatoes (2 medium sweet potatoes)
- 1 Lemon, washed
- 4 tbsp Sugar
- 1 quart Water
- a pinch of salt
- (Prepare Sweet potatoes) Wash and rinse the potatoes well, and slice them into 1-inch thick pieces. Soak the pieces in cold water for 10 minutes.
- Meanwhile, slice the lemon into 5-6 pieces.
- In a large pot (that has enough bottom space for the sliced potato arranged with 1-layer), layer the sliced potatoes, then, the sliced lemon on the top.
- Add the sugar and the water. Allow the water to boil over medium heat. Add a pinch of salt to enhance sweetness. *Avoid cooking over high heat to prevent the potatoes from falling apart.
- Once the water boil, reduce the heat to low. Place OTOSHIBUTA (or kitchen paper or aluminum foil) on the top. *Check this post to make Otoshibuta
- Simmer the potatoes for about 20 minutes. Let them cool.
YOU MAY ALSO LIKE…
Simple Is The Best Classic Japanese Potato Salad With Egg
Japanese potato salad, chunky mashed potatoes, cucumbers, onions, eggs, aaaaand Japanese Kewpie Mayo. Savory creamy starchy Japanese-style potato salad is so addictive. Throw in it—leftover veggies, or frozen corn, or you can skip some of the ingredients—making them perfect for cozy weekday dinners or as a side in a party spread! *TAKE A PEEK AT THE RECIPE
Japanese Potato Croquettes: Japanese-Style Deep-Fried Panko Mashed Potato Cake Is So Delicious
Japanese fried potato cakes aka Korokke. One of the famous comfort food in Japan. A crispy Panko and savory natural sweet filling are delicious and addictive, often served as a main dish (!), Obento item, the filling for a sandwich, and Izakaya nibble. *TAKE A PEEK AT THE RECIPE