1. Peel and slice the sweet potatoes and boil briskly in lightly salted water for 10-15 minutes or until soft. Drain, reserving the water, and mash well, adding the lemon juice and a pinch of salt and about 1/2 cup of the reserved cooking water to bind; the mashed potato should be creamy but still firm. 2. Prepare the two fillings: blend the miso with the sugar or honey and ginger juice, adding just enough dashi to make a stiff paste. Grind the walnuts in a suribachi or electric grinder and stir in the dashi and the salt. 3. Divide the mashed sweet potato into eight portions. Knead each portion and form it into a cup shape.Fill 4 cups with Filling One and four with Filling Two. Close the potato around the filling to cover it completely and flatten the balls to make cakes 1/2 to 1 inch thick. 4. Brush a frying pan with the vegetable oil and heat over medium heat. Fry the cakes for a few minutes, turning once, until both sides are browned. 5. To serve, cut each cake into 2 half-moons and arrange 2 halves of eaach type of cake on each plate, turned so that the illing is visible. ---------------------------------------------------------------------------
Nutrition
Ingredients
