Stewed Sweet Potatoes and Deep-Fried Tofu

Stewed Sweet Potatoes and Deep-Fried Tofu

This is one recipe to try during the sweet potato season. The deep-fried tofu absorbs the sauce, making it nice and tasty. It's a stewed dish with a dense and gentle flavor. Good as bento item, too.


Sweet potatoes
1 to 2 (about 300 g)
as needed
◎ Hon-Mirin (pure mirin)
1 tablespoon
◎ Sugar
1 tablespoon
◎ Soy sauce
1 tablespoon
◎ Sake
1 tablespoon
◎ Dashi stock granules
1 scant teaspoon


1. Rinse the sweet potatoes well, chop roughly into bite-sized pieces, and soak in water for about 10 minutes. Remove excess oil from the aburaage by pouring hot water over it, then cut into 1-2 cm strips.
2. Add sweet potatoes to the pot, fill with just enough water to cover, add the ◎ ingredients, cover with a drop lid, and simmer on medium to low heat until most of the liquid has boiled down.

Story Behind this Recipe

When I added aburaage (deep-fried tofu) to my usual stewed sweet potato recipe (learned from my mom), it tasted so good that it's now a standard dish in our home.