Sweet Potato Chakin Shibori Recipe
Make Sweet Potato Chakin Shibori Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu
Method
Hayato Menu
- 1
Prepare sweet potatoes
Wash and dry the sweet potatoes. Peel, then cut into long matchsticks about 1/4 inch (6 mm) thick and 4 inches (10 cm) long. Soak briefly in cold water to remove excess starch, then pat dry.
- 2
Wrap and twist to remove moisture
Place a handful of ribbons on a clean chakin cloth. Fold the cloth over and twist firmly to wring out moisture. Repeat with remaining ribbons. The goal is to produce pliable ribbons that hold shape.
- 3
Dust with rice flour and rest
Sprinkle rice flour lightly over the ribbons to prevent sticking. Fold the cloth again and twist gently to set the ribbons into a shibori-like twist. Refrigerate for 10-15 minutes to firm the shape.
- 4
Make dashi glaze
In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer and reduce by about one-third until the mixture coats the back of a spoon.
- 5
Cook ribbons in glaze
Unwrap ribbons and gently simmer in the glaze for 2-3 minutes, turning occasionally so each side absorbs the glaze while preserving the twist texture.
- 6
Finish glaze and dry
Remove ribbons from heat. If needed, lightly reheat remaining glaze to a thin syrup and brush a light coating on the ribbons. Allow to rest on a rack for a few minutes to dry slightly.
- 7
Garnish and plate
Sprinkle toasted sesame seeds and a pinch of salt over the ribbons. Optionally finish with a light drizzle of neutral oil for shine. Arrange the ribbons in a circular fan or flower shape on a plate.
