Roasted Sweet Potatoes with Sesame & Chive Dipping Sauce

Roasted Sweet Potatoes with Sesame & Chive Dipping Sauce
Recipe type: Appetizer
Serves: 4-5

  • 2 large or 3 medium sweet potatoes
  • 4 Tbsp. tamari
  • 3 Tbsp. sake, mirin, or white wine
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. sugar
  • 3 Tbsp. chives, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. ginger, minced
  • 2 Tbsp. toasted sesame seeds

  1. Preheat oven to 400 degrees (or a grill).
  2. Place sweet potatoes directly on the oven/grill grate (put a pie tin on the rack under them to catch drippings in the oven) & roast until soft when squeezed, 30-40 minutes.
  3. In the meantime, whisk together remaining ingredients until sugar is dissolved.
  4. Cool sweet potatoes just enough to handle & cut each one in half cross-wise.
  5. Serve with individual bowls of dipping sauce.


Japanese Quick Pickles

Japanese Quick Pickles
Recipe type: Condiments
Cuisine: Japanese

  • 2 carrots, halved lengthwise
  • top half of a daikon radish, quartered lengthwise
  • 1 bunch French breakfast radishes, halved lengthwise
  • 1½ tsp. salt
  • 5 Tbsp. mirin (Japanese sweet cooking wine)
  • ⅓ c. rice vinegar
  • 4 tsp. sugar

  1. Find a medium bowl that a plate fits into.
  2. Toss vegetables with the salt in the bowl.
  3. Cover with plastic wrap & top with the plate with a quart jar of water on top to weight the vegetables down.
  4. Let sit at room temperature for about 6 hours.
  5. Drain vegetables into a colander (don’t rinse) & place in a zip-lock bag with the mirin, vinegar, & sugar.
  6. Seal, shake up, & let sit for several hours at room temperature & shake a couple more times.
  7. Refrigerate for at least 8 hours before serving as is, or sliced thinly crosswise.
  8. Keeps 5 days or so.