In this sweet-savory potato dish, try to use white sweet potatoes, which are less sugary than the orange version. The onions add a lot of flavor with a dash of their own sweetness. This is another simple recipe that we found to be shockingly good. You can serve it as a side to a meal with soup and rice, as they do in Okinawa, or even enjoy it as a snack or a light meal. A staple of the traditional Okinawan diet, sweet potatoes are rich in fiber and essential minerals and vitamins.
2 cups white sweet potatoes, peeled and cut into medium dice
1 cup thinly sliced onion (about half an onion)
1⁄2 cup julienned carrots (about 11⁄2 carrots)
1 teaspoon salt
1 tablespoon vegetable oil
1 cup dashi broth
1 cup chopped scallions, both white and green parts
2 tablespoons soy sauce, plus more if needed
In a large sauté pan, stir-fry sweet potatoes, onion, and carrots over medium-high heat with salt in oil for 2-3 minutes.
Add dashi broth, cover, and lower heat to simmer until potatoes are tender, about 10 minutes.
Turn off heat; add scallions and soy sauce to taste.
Note: For a simpler version of this dish, steam purple, white, or orange sweet potatoes until soft. Toss with 1 tablespoon of vegetable oil, chopped scallions, and a dash of salt.
