Soy Glazed Sweet Potato and Cheese Imagawayaki with Natto Caramel
Breakfast-inspired imagawayaki filled with roasted sweet potato, aged cheese, and finished with fermented natto caramel for ultimate comfort and immune benefits
Time Breakdown
Ingredients (6 servings)
- 7.14 ozall-purpose flour
- 6 gbaking powder
- 1.43 ozsugar
- 2 largeeggs
- 1.05 cupsmilk
- 10.71 ozJapanese sweet potato, roasted and mashedsatsumaimo
- 2.86 ozaged cheddar cheese, grated
- 1 tbspsoy sauce, reduced sodium
- 1 1/3 tbspmirin
- 1.79 oznatto, finely choppedfermented soybeans
- 2.86 ozbrown sugar
- 2.03 fl ozheavy cream
- 2 tbspvegetable oil, for cooking
Instructions
- 1
Roast whole sweet potato at 200°C for 45 minutes until tender. Cool, peel, and mash smooth. Mix with grated cheese and set aside.
8min - 2
Prepare natto caramel by cooking brown sugar until amber. Add chopped natto and cream, cook 3 minutes. Strain if desired for smooth texture.
8min - 3
Make glaze by simmering soy sauce and mirin until reduced by half and syrupy. Cool slightly.
5min - 4
Whisk flour, baking powder, and sugar. Beat eggs and milk separately, then combine wet and dry ingredients until just mixed. Rest batter 10 minutes.
8min - 5
Heat imagawayaki pan or aebleskiver pan. Oil wells, fill 1/3 with batter, add filling, cover with more batter. Cook 3-4 minutes per side.
15min - 6
Brush hot cakes with soy glaze, drizzle with natto caramel. Serve immediately while exteriors are crisp and interiors are molten.
3min
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