This dish is a variation of my ‘Miso Peanuts & Tofu’. I replaced Tofu with steamed Sweet Potato today. I wanted to use Pumpkin, but Pumpkins in Australia are all too wet and not suitable for stir-fry dish like this one. Floury Pumpkin that has fluffy texture would be great. You may wish to try with your Pumpkin. Today I used orange coloured Sweet Potato, that is a good substitute.

Makes

4 Servings

Ingredients

1 large Sweet Potato *Today it weighed 380g
1 tablespoon Oil
1/2 cup Unsalted Roasted Peanuts
2 tablespoons Miso *dark colour type recommended
1 tablespoon Sugar
1 tablespoon Mirin
Water OR Sake (Rice wine)
Chilli Flakes as required
Shichimi (Japanese Chilli Spice Mix) *optional

Method
  1. Peel and cut Sweet Potato into bite-size pieces and steam until soft.
  2. In a small bowl, combine Miso, Sugar and Mirin. Add some Chilli Flakes if you like the sauce spicy. To make the sauce thinner, add a small amount of Water OR Sake (Rice Wine).
  3. Heat Oil in a frying pan and cook steamed Sweet Potato pieces until slightly browned. Add Peanuts and stir. Then remove from heat.
  4. Add the Miso Sauce and combine well. The remaining heat will cook the sauce, but you can cook over low heat if you prefer.
  5. Sprinkle some Shichimi (Japanese Chilli Spice Mix) if you like, and serve.