Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce

Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce

A quick-prep dish that is good as a side dish or snack. Delicious and vitamin-packed.

Ingredients: An easy-to-make quantity

Sweet potato
1 (about 200 g)
Lemon juice
1 teaspoon
About 20 g
● Soy sauce
1 tablespoon
● Sugar
2 tablespoons
● Mirin
1 tablespoon
● Katakuriko
1 teaspoon
● Salt
a pinch
● Water
3 tablespoons
Lemon juice
1 tablespoon


1. Cut the sweet potato into 1 cm-wide pieces, and after washing the pieces, either boil or microwave them at 500-600W until they are soft.
2. Slice the persimmon into 1 cm thick pieces and sprinkle with 1 teaspoon lemon juice. Roast the walnuts in frying pan.
3. Add the ingredients mark with a ●, and mix evenly, then heat over a flame, and add sweet potato. Simmer on a medium flame while stirring.
4. After about a minute, when the sauce is evenly distributed, add the walnuts and persimmon and toss. Remove from the heat and add 1 tablespoon of lemon juice.
5. Transfer to a plate and serve. This time, I arranged the sweet potatoes in the center of the plate and ringed them with persimmon.

Story Behind this Recipe

I blended the seasonal vegetables in a refreshing and mild sauce with lemon juice. Packed with vitamins, this combination will also satisfy your beauty needs.