I made this dish since we had leftover Japanese sweet yam. I braised this like I would “gobo” burdock root.
I could have added deep fried tofu or abura-age to the dish to make it vegetarian but I used strips of pork instead and garnished it with black sesame (white sesame may have been better).
Japanese “satsumaimo” sweet yam, washed and thinly sliced and then julienned (amount arbitrary, here I used 1/3 of medium yam)
Pork cut into strips (again the amount is arbitrary, I used pork tenderloin but pork belly would be better).
2 tsp peanuts oil and 1/4 tsp of dark sesame oil
2 tsp each of soy sauce and mirin
In a wok, add oil and heat up on medium high flame. Once the oil is heated up, add the pork and stir until the color changes. Add the sweet yam and stir to coat (below picture).
Add the mirin and then the soy sauce and braise until most of the liquid is gone (see below).
Compared to a classic burdock root kinpira, this one is still bit crunchy and fresh tasting. Perfect small dish for Japanese sake.