Hoshi Imo (Dried Japanese Sweet Potatoes)
Hoshi Imo is a classic fall snack in Japan, offering the natural sweetness inherent in Japanese sweet potatoes. You can enjoy the rich, concentrated flavor with every bite, leaving you craving more.
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Servings: 2
Ingredients
- 1 Japanese sweet potato (satsumaimo) (An optimal weight is 9-12.5 ounces / 250-350 g.)
Instructions
- Wash sweet potatoes thoroughly and remove any dirt. Fill the steamer with water and heat it until it boils. Once boiling, add the sweet potato and steam for an hour. Alternatively, you can choose to boil it for an hour.
- Remove the sweet potato from the steamer. Trim both ends, and peel off the skins and any inner brown parts. Cut it into your preferred size*, making slices approximately ⅓-inch (7-10mm) thick.* I cut the sweet potato into bite-sized pieces, but you can also slice it diagonally or lengthwise into larger pieces, as long as each piece maintains a thickness of ⅓-inch (7-10mm).
- Arrange the sliced sweet potatoes on a wire rack or bamboo colander, ensuring they don't overlap as much as possible. Let them dry in the sunlight for 2 or more consecutive sunny days. Once they have reached your desired level of firmness, they are ready to be enjoyed.
Notes
- If you want to prevent insects from reaching the sweet potatoes during the sun-drying process, cover them with a net or something similar.
- Store the sliced sweet potatoes at night in a cool, well-ventilated place to prevent mold growth. Drying for 2 days results in a softer texture (recommended), while drying for 3-5 days yields a slightly firmer texture.
- If you dry your sweet potatoes in the sun for 2 days, you can store them in a ziplock bag in the refrigerator for up to 4 days. Sun-drying them for 5 days allows them to be preserved for up to a week. However, be cautious, as hoshi imo tends to harden and lose moisture when exposed to air for an extended period.
Nutrition
Calories: 208kcal
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