Ingredients with Measurements:
- 2 cups sweet potato, peeled and cubed
- 1 cup mochiko (sweet rice flour)
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 1 tsp salt
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the sweet potato, mochiko, sugar, water, and cornstarch. Mix well until the sweet potato is coated evenly.
2. Heat the vegetable oil in a deep saucepan over medium-high heat. Use a deep-fry thermometer to monitor the temperature and wait until it reaches 350°F.
3. Using a slotted spoon, carefully drop the sweet potato mixture into the hot oil. Fry for about 3-4 minutes or until golden brown and crispy.
4. Remove the sweet potato arare from the oil and place them on a paper towel-lined plate to drain excess oil.
5. In a separate bowl, mix together the soy sauce, mirin, rice vinegar, and salt to make the dipping sauce.
6. Serve the sweet potato arare hot with the dipping sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 700mg
Total carbohydrates: 49g
Dietary fiber: 2g
Sugar: 22g
Protein: 3g
Substitutions for ingredients:
- Instead of sweet potato, you can use pumpkin or butternut squash.
- If you don't have mochiko, you can use regular rice flour.
- You can substitute cornstarch with potato starch or tapioca starch.
- For a gluten-free version, use gluten-free soy sauce.
Variations:
- Add some sesame seeds to the sweet potato mixture for extra flavor and texture.
- Use honey or maple syrup instead of sugar for a sweeter taste.
- Add some chili flakes or hot sauce to the dipping sauce for a spicy kick.
Tips and tricks:
- Make sure the sweet potato cubes are evenly coated with the mochiko mixture to ensure even frying.
- Don't overcrowd the pan when frying to avoid the sweet potato arare from sticking together.
- Use a slotted spoon to remove the sweet potato arare from the oil to avoid burning yourself.
Storage instructions:
- Store the leftover sweet potato arare in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat, place the sweet potato arare in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
- Serve the sweet potato arare in a small bowl or plate with the dipping sauce on the side.
- Garnish with some chopped green onions or cilantro for a pop of color.
Pairings:
- Serve with a side of steamed rice and miso soup for a complete meal.
- Pair with a cold beer or sake for a refreshing drink.
Suggested side dishes:
- Edamame
- Seaweed salad
- Tempura vegetables
Troubleshooting advice:
- If the sweet potato arare is too soft, increase the frying time by 1-2 minutes.
- If the sweet potato arare is too hard, decrease the frying time by 1-2 minutes.
Food safety advice:
- Use caution when frying with hot oil to avoid burns.
- Make sure the sweet potato is cooked thoroughly before serving.
Food history:
- Arare is a traditional Japanese snack made from mochiko (sweet rice flour) and various seasonings. It is usually shaped into small balls or cubes and then deep-fried until crispy.
Flavor profiles:
- Sweet, salty, crispy
Serving suggestions:
- Serve as a snack or appetizer before a meal.
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Region: Japanese