<AONORI SEAWEED SWEET POTATOES>

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<AONORI SEAWEED SWEET POTATOES/ サツマイモの磯辺焼き>

＜Yield> 1-2 servings

<Prep time> 7 minutes

<Cook time> 8 minutes

<Ingredients>

300g Japanese sweet potato

1 tablespoon salted butter

1 teaspoon Soy sauce

1 teaspoon aonori flake

<Directions>

1. Slice sweet potato into ½ inch thick pieces. Soak them in a bowl of water for 5 minutes. Drain the water and wipe off the excess liquid.

2. To a pan, add butter followed by the sliced sweet potatoes. Cover the pan and cook over low heat for 4 minutes. Flip the slices over and continue to cook for another 4 minutes until the sweet potatoes become fork tender.

3. Once cooked, splash with soy sauce and remove from heat immediately. Transfer to a plate and sprinkle with aonori flake.

<Miwa’s tips> ※Watch more on YouTube!

1. Butter tends to burn easily so please keep the heat low.

2. You can swap aonori flake for black pepper.

<Storage time>

Store in an air-tight container in the fridge for up to 4 days.

Make sure to reheat the sweet potatoes when you want to enjoy them.

<MIWA’s recommendations♡>

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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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2021/10/02 MIWA