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Whole Sweet Potato Karintou
Whole Sweet Potato Karintou

Before you jump to Whole Sweet Potato Karintou recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some changes. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. The cooking area is a good place to start saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone provides you with many small means by which energy and money can be saved. It is pretty easy to live green, all things considered. Mostly, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to whole sweet potato karintou recipe. You can cook whole sweet potato karintou using 4 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Whole Sweet Potato Karintou:
  1. Get 2 to 3 Sweet potatoes
  2. You need 4 tbsp Raw cane sugar (or light brown sugar)
  3. Use 1 tbsp Water
  4. Use 1 tsp Soy sauce
Steps to make Whole Sweet Potato Karintou:
  1. Peel the sweet potatoes, leaving random bits of the skin on. Cut up into easy to eat pieces. Soak in water for about 15 minutes.
  2. Pat dry the pieces. Deep fry slowly in 150°C oil.
  3. In another frying pan or pot, add sugar and water in that order. When adding water, pour it on the sugar.
  4. Melt the sugar over low heat to caramelize. When the sugar has melted, add soy sauce.
  5. Add the deep fried and drained sweet potato pieces into the caramelized sugar.
  6. If you turn the heat off when the candy is still syrupy, it will be daigaku-imo ("university potatoes").
  7. If you keep mixing over low heat, the moisture will evaporate and the sugar will crystallize.
  8. When the sugar on the surface has hardened, it's done If you oil the plate lightly before putting the potato pieces on it, they won't stick.

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