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Recipes

Yaki Imo with Soy Sauce Caramel

Yaki Imo with Soy Sauce Caramel

Baked sweet potato, or “yaki imo”, is a humble winter favorite in Japan

Ingredients

2

Japanese sweet potatoes

60g

Granulated sugar

60g

Heavy cream, warmed

18g

Butter, cubed (room temperature)

1.5 tsp

Cabi’s Dashi Soy Sauce

Black sesame seeds

Cooking Steps

Text view only

Preheat your oven to 325°F. Using a fork, prick a few holes into them.

Step 1

Preheat your oven to 325°F. Using a fork, prick a few holes into them.

Place them on a baking sheet lined with parchment paper and bake for 90 minutes until you can easily poke through them. Rest for about 10min.

Step 2

Place them on a baking sheet lined with parchment paper and bake for 90 minutes until you can easily poke through them. Rest for about 10min.

In a saucepan, add 60g sugar and set the heat to medium-low. Stir constantly to melt evenly.

Step 3

In a saucepan, add 60g sugar and set the heat to medium-low. Stir constantly to melt evenly.

Once the sugar is completely melted, raise heat to medium and caramelize it for about 1min. Aim for an amber color. Keep a close eye on it as this happens quickly!

Step 4

Once the sugar is completely melted, raise heat to medium and caramelize it for about 1min. Aim for an amber color. Keep a close eye on it as this happens quickly!

Heat 60g heavy cream in the microwave until warm, about 20–30 sec. Once small bubbles begin to form, slowly pour in the cream, stirring constantly.

Step 5

Heat 60g heavy cream in the microwave until warm, about 20–30 sec. Once small bubbles begin to form, slowly pour in the cream, stirring constantly.

Turn off the heat, add room-temp butter and stir until fully melted.

Step 6

Turn off the heat, add room-temp butter and stir until fully melted.

Stir in 1.5 tsp of Cabi’s Soy Sauce.

Step 7

Stir in 1.5 tsp of Cabi’s Soy Sauce.

Let it cool to thicken.

Step 8

Let it cool to thicken.

Plate with butter or with ice cream, drizzle the soy sauce caramel and top with black sesame seeds.

Step 9

Plate with butter or with ice cream, drizzle the soy sauce caramel and top with black sesame seeds.

1

Preheat your oven to 325°F. Using a fork, prick a few holes into them.

2

Place them on a baking sheet lined with parchment paper and bake for 90 minutes until you can easily poke through them. Rest for about 10min.

3

In a saucepan, add 60g sugar and set the heat to medium-low. Stir constantly to melt evenly.

4

Once the sugar is completely melted, raise heat to medium and caramelize it for about 1min. Aim for an amber color. Keep a close eye on it as this happens quickly!

5

Heat 60g heavy cream in the microwave until warm, about 20–30 sec. Once small bubbles begin to form, slowly pour in the cream, stirring constantly.

6

Turn off the heat, add room-temp butter and stir until fully melted.

7

Stir in 1.5 tsp of Cabi’s Soy Sauce.

8

Let it cool to thicken.

9

Plate with butter or with ice cream, drizzle the soy sauce caramel and top with black sesame seeds.

Cabi Umami Dashi Soy Sauce bottle made in Japan, featuring illustrated label with playful characters on cream packaging.

As seen on this recipe

Umami Dashi Soy Sauce - $12.99

Less Sodium! Dashi is a umami packed flavor bomb. It’s also the backbone of most Japanese dishes. With the versatile flavors of dashi and soy sauce weaved together, a heavenly savory flavor and new staple is created!

 

Add To Cart - $12.99

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