Japanese sweet potato pottage
My wife and I had a cooking competition! We had to make soup using coconut milk and Japanese sweet potato. I wanted to do a homage to Japanese corn pottage! This would go well with rice or bread.
So here's a no-measurement recipe because I don't measure.
- Bake Japanese sweet potatoes so you can peel off skin
- Saute garlic, ginger, and onion in a pot
- Put peeled Japanese sweet potato in a pot and add water
- Season with bay leaf, turmeric, Japanese dashi, salt, and gochujaru (you can sub this out)
- Put in coconut milk
- As topping, fry some tofu; chop some cilantro; chop red bell pepper
- Puree your soup and add the toppings
Taste: Like a butternut squash bisque, but more South Indian curry like. Texture is lovely.
Who won the competition? My wife :(