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Slice kamote pieces into wedges and soak in cold water.
Fry kamote pieces in oil over medium heat for a few minutes, remove from oil. Double-fry the kamote pieces over high heat until golden and crispy.
In a pan, quickly saute garlic and ginger in sesame oil and olive oil until fragrant.
Add soy sauce, mirin, and brandy. Cook until the alcohol is cooked off and the mixture is reduced by half.
In a separate, large non-stick pan, place sugar, teriyaki mixture, and corn syrup and cook until a well-combined liquid, reduced to syrupy consistency, and caramelized.
Toss kamote pieces and mix, pulling to create sugar strings.
Ingredients
Directions
Slice kamote pieces into wedges and soak in cold water.
Fry kamote pieces in oil over medium heat for a few minutes, remove from oil. Double-fry the kamote pieces over high heat until golden and crispy.
In a pan, quickly saute garlic and ginger in sesame oil and olive oil until fragrant.
Add soy sauce, mirin, and brandy. Cook until the alcohol is cooked off and the mixture is reduced by half.
In a separate, large non-stick pan, place sugar, teriyaki mixture, and corn syrup and cook until a well-combined liquid, reduced to syrupy consistency, and caramelized.
Toss kamote pieces and mix, pulling to create sugar strings.
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