Sweet Potato Karaage
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Ingredients
- 600 g sweet potato, peeled and cubed
- 2 tbsp soy sauce
- 80 g cornflour
- 500 ml vegetable oil
- 3 tbsp mayonnaise
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Toss the sweet potato cubes with the soy sauce, then toss in the cornflour until evenly coated.
- 3
Heat the vegetable oil in a deep pan or wok to 170C (test with a cube of bread, which should turn golden in about 40 seconds).
- 4
Fry the sweet potato in two batches for 5-6 minutes, turning, until deep golden outside and tender when pierced with a skewer.
- 5
Drain on kitchen paper and scatter with the toasted sesame seeds.
- 6
Serve hot with the rice and the mayonnaise for dipping.
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