Japanese Sweet Potato with Lemon

Sastojci

1 medium Japanese sweet potato, scrubbed and cut crosswise into

2-inch slices

2 tablespoons honey

3 thin lemon slices

Upute

1. Soak the sweet potato slices in a bowl of water for 10 minutes, then drain. Put them in a medium pot and pour in water until they are barely covered.

2. Spoon the honey into the pot and top with the lemon slices. Bring to a boil over medium heat, then turn the heat down to medium-low and cook until the sweet potatoes are soft but not falling apart, about 10 minutes.

3. Let cool, then cover and refrigerate for at least 3 hours before serving.

VARIATION TIP: Use 2½ tablespoons sugar instead of the honey to make this dish vegan.

Bilješke

From: ‘Japanese Cookbook for Beginners’ by Azusa Oda