Loaded Japanese Sweet Potato
Roasted Japanese sweet potato loadeed with sour cream, okonomiyaki sauce and green onion.
Ingredients
Roasted Japanese sweet potato
- 5 japanese sweet potato
- 3 144g spring onion bulb
- 1 164g lemon
- 1 30g garlic bulb
- 2tbps 30g ginger
- 2 medium sized sheets 15g kombu
Loaded Japanese sweet potato
- sesame sour cream
- okonomiyaki sauce
- toasted nori
- sliced spring onion tops
Instructions
- Set your oven to 400FIn a large bowl season your potatoes with oil and salt. Place on a roasting pan, then arrange your aromatics around them. Roast for one and a half hours until very tender. A knife should slide through like butter. Once tender pull the potatoes out to cool.
- Cut the spring onion tops into thin rounds. Thinly slice the serrano into rounds as well. Slice the potato lengthwise and open it up. Drizzle with the sesame sour cream and okonomiyaki sauce. Top with the spring onion rounds, serranos, and kizami nori.