Cut the sweet potato into 1 cm rectangular sticks and soak in water.
Remove from the water and place on a paper towel to fully dry.
Combine the mirin and sugar in a small pot and boil until the amount is reduced to about half.
Heat about 5 mm of vegetable oil in a frying pan big enough to hold the sweet potatoes if laid flat.
Add the potatoes while the oil isn't that hot. (This keeps the oil from spitting and helps to bring out the sweetness.)
Cook both sides until golden brown while turning over. Place on a paper towel.
Place in a heat resistant container while hot and top with the syrup from Step 3. Mix well and top with plenty of coconut.
Story Behind this Recipe
I thought of a delicious autumn flavor using mirin. I figured that sweet potato and coconut together would definitely be delicious. I made this three days in a row upon the request of my husband and son.
Boiling the syrup brings out its sweetness, so please boil until thick. I used fine coconut, but use whatever you have available. You can substitute honey for the mirin and sugar.