Crispy Sautéed Sweet Potato (Kimpira) with Black Pepper

Crispy Sautéed Sweet Potato (Kimpira) with Black Pepper

A kimpira made with sweet potato, with a crispness and aromatic twist of black pepper that will become addictive.
Perfect as a snack with beer or sake.

Ingredients: 4 servings

Japanese sweet potato
1 large (or 2 small-sized)
Soy sauce
2 tablespoons
Cooking sake
1 tablespoon
Sesame oil
2 tablespoons
Toasted sesame seeds
to taste
Black pepper
to taste


1. Do not remove the skins of the sweet potato. Rinse well, slice into thin 5 mm matchsticks, and soak in water to remove starchiness.
2. Wipe off excess water with a paper towel, pour oil in a heated frying pan, and add the sweet potato sticks.
3. Stir-fry on a high heat to a crisp without burning. Stir-fry the sweet potato sticks until golden brown and a skewer will pass through.
4. Add soy sauce (2 tablespoons) and cooking sake (1 tablespoon) and briskly coat sticks over a high heat.
5. When it's evenly coated in the sauce, (generously) sprinkle black pepper to taste, toss, and it's ready to serve.
6. Transfer to a serving dish, sprinkle with ground sesame seeds and serve.

Story Behind this Recipe

The season for tasty sweet potatoes has arrived. Someone gave me a load of them, so I tried something new.