True Food Kitchen is undoubtedly one of the hottest lunch spots in Austin right now. Thanks to the light and airy space and the menu full of delicious items that you can’t believe are that healthy for you (they are), it seems that every other lunch meeting I schedule inevitably ends up there. Dr. Weil is the man behind the menu, and a couple weeks ago he stopped by with the recipe for his drool-worthy Sweet Potato Poblano Soup from True Food’s cookbook — and today he’s back and sharing the recipes for two of the veggie dishes in the book that I’m currently obsessed with. About these grilled sweet potatoes, he says:
Yakitori meas “grilled fowl” in Japanese, but the term has come to refer to any food cooked on a skewer. My kids love these; they make a good side dish for grilled chicken or turkey burgers. If using bamboo skewers, soak them in water for 20 minutes to keep them from burning.
Keep reading for the recipe, and head right over here for these Stir Fried Brussels Sprouts with Umami Sauce!
True Food: Seasonal, Sustainable, Simple, Pure courtesy Little, Brown and Company
Copyright © 2014 by Andrew Weil, MD
- 5 sweet potatoes, sliced into ¾-inch-thick rounds
- ¼ cup sake
- ¼ cup mirin
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon evaporated cane sugar
- 1 ½ teaspoons grated fresh ginger
- 1 tablespoon dark sesame oil
- 1 tablespoon toasted sesame seeds
- Preheat the grill to high. Using a paper towel, rub the grill with expeller-pressed canola oil.
- Insert a steamer basket into a pot filled with 1 to 2 inches water. Line the basket with the sliced sweet potatoes, cover, turn on the heat, and steam until tender but still a bit firm, 8 to 10 minutes. Let cool. While the sweet potatoes are cooking, combine the sake, mirin, soy sauce, honey, sugar, and ginger in a small saucepan. Bring to a boil, and then reduce the heat to a low simmer. Simmer for 10 minutes, and then remove the glaze from the heat.
- Thread the sweet potatoes onto skewers. Brush the skewered sweet potatoes with the sesame oil and place on the hot grill. Baste the sweet potatoes on both sides with the glaze. Baste repeatedly with the glaze and cook on both sides until the sweet potatoes are lightly charred. Transfer the skewers to a serving platter, garnish with the sesame seeds and serve.
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