|
ROASTED JAPANESE YAMS WITH CHESTNUT CURRY
SAUCE, MYOGA, AKA SHISO
Tim Cushman, Chef & Co-Proprietor,
o ya
|
|
|
Ingredients
Number of Servings: 6 people
Serving the Yams (Per Serving):
3 slices Heated roasted yams
2 tblsps Chestnut curry sauce
Top with very thin sliced Myoga and Shiso Chiffonade
(from Kotubukiya Market)
COOKING INSTRUCTIONS
Roasting Japanese Sweet Potatoes
2 lb Sweet potatoes (6 servings)
1 tsp Kosher salt
1/4 tsp Pepper
2 tblsps Grapeseed oil |
Method
1. Heat oven to 400 degrees.
2. Rinse, then peel yams. Slice crosswise into appox.
3/4" rounds.
3. Season evenly with salt and pepper.
4. Let sit one minute for salt to absorb. Place yam slices
into a mixing bowl.
5. Drizzle oil over yams, mix to lightly coat each slice.
6. Place the yams ona non-stick sheet pan in a single
layer. Roast in the oven for approximately 20-25 minutes
or until just tender. Test by sticking a toothpick into
the center of a yam.
7. When done, remove the pan from the oven. Using a spatula,
carefully remove yams to a serving dish or set aside to
cool and reheat as needed.
Tim Cushman, Chef & Co-Proprietor
o ya
9 East Street
Boston, MA 02111
(617) 654-9900
|
