Chop the sweet potato (2-3mm), peel and slice the lotus root into 2mm halfmoons. Soak separately in water to remove the bitterness.
Heat vegetable oil in a frying pan, and fry the sweet potato and lotus root over medium heat until the moisture has thoroughly evaporated.
Toss the vegetables in oil, then add water, sugar, sake and soy sauce. It's done when the liquid has completely evaporated. Garnish and serve with sesame seeds to taste.
Story Behind this Recipe
I wanted to make a sweet potato side dish. My kids don't like the spicy red chili pepper usually used in this kind of side dish, so I made this with just sweet potatoes and lotus root.
In the beginning, be sure to fry the sweet potato to a vibrant yellow color. Once cooked, the sweet potato will crumble easily, so instead of using chopsticks, shake the frying pan back and forth to mix. Remove the skins on the sweet potato, if you prefer.