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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and slice the sweet potatoes and boil briskly in lightly salted water for 10-15 minutes or until soft. Drain, reserving the water, and mash well, adding the lemon juice and a pinch of salt and about 1/2 cup of the reserved cooking water to bind; the mashed potato should be creamy but still firm. | 2. Prepare the two fillings: blend the miso with the sugar or honey and ginger juice, adding just enough dashi to make a stiff paste. Grind the walnuts in a suribachi or electric grinder and stir in the dashi and the salt. | 3. Divide the mashed sweet potato into eight portions. Knead each portion and form it into a cup shape.Fill 4 cups with Filling One and four with Filling Two. Close the potato around the filling to cover it completely and flatten the balls to make cakes 1/2 to 1 inch thick. | 4. Brush a frying pan with the vegetable oil and heat over medium heat. Fry the cakes for a few minutes, turning once, until both sides are browned. | 5. To serve, cut each cake into 2 half-moons and arrange 2 halves of eaach type of cake on each plate, turned so that the illing is visible. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	lbs	sweet	698.5331	158.6668	18.5973	0.8165
salt				-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
white miso	3	tablespoons		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
ginger juice	2	teaspoons		-	-	-	-
dashi	1 -2	tablespoon		-	-	-	-
walnut	1/2	cup		963.56	0.0	0.0	109.0
dashi	1	tablespoon		-	-	-	-
salt	1	pinch		-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.