Prep Time: 10 minutes
Cook Time: 15 minutes

Many people love that sweet-savory balance, but this recipe offers something a little different. Instead of simple sweetness and saltiness, Shiro-tamari (a pale golden soy sauce brewed with wheat, salt, and alcohol) brings a gentle wheat aroma that adds an unexpected depth.

It’s a combination you don’t usually see, which is exactly what makes it so delightful — familiar flavors, lifted by a quiet touch of surprise.

Serves 2
- 1 sweet potato (about 300g)
- 4 tablespoons sugar
- 2 tablespoons butter
- 2 tablespoons Shiro-tamari
- A pinch of salt
- Vegetable oil (as needed)
1. Prepare the potatoes
  Cut the sweet potato into your preferred size.
  Soak in water, then pat dry with paper towels.
2. Pan-fry the potatoes
  Heat some vegetable oil in a pan.
  Add the sweet potatoes and pan-fry until golden and cooked through. Remove and set aside.
3. Create caramel sauce
  Wipe out any excess oil from the pan.
  Add the sugar and heat over medium.
  When it starts to melt, add the butter and Shiro-tamari.
4. Coat potatoes with sauce
  Cook until it turns into a light caramel color, then turn off the heat and return the sweet potatoes to the pan, coating them well.
5. Serve & enjoy
  Transfer the sweet potatoes onto parchment paper.
  Once slightly cooled, separate the pieces and sprinkle with a pinch of salt.

Recommended soy sauce: Shiro-tamari

Available in the Premium Kioke Soy Sauce Set Vol. 1!

Premium Kioke Soy Sauce Set Vol. 1

$40.00

Inspired by Yoko’s lifelong love of fermentation and her respect for the artisans preserving Japan’s ancient food culture, this exclusive set celebrates the beauty of kioke—the wooden barrels used for brewing soy sauce for over 400 years.

Today, less than 1% of soy sauce in Japan is still made this way. Each kioke barrel is alive with microorganisms that have been nurtured for generations, creating flavors that can never be replicated. Every drop is a living connection to the brewers and families who have safeguarded this craft.

In partnership with Shokunin Shoyu, a specialty retailer that bottles regional soy sauces into 100ml portions, Yoko invites you to explore the depth and diversity of Japan’s shoyu culture. Each bottle in this trio was personally selected from breweries she visited and connected with—each one representing a story, a region, and a family’s devotion to their craft.

To Yoko, kioke culture is more than a brewing method. It’s a community of care. From the coopers who shape the barrels to the brewers who tend them, every person contributes to flavors that embody sincerity and time. She hopes that through this set, you’ll taste the individuality and living tradition of Japanese fermentation.

Inside the Set:

Nitto Jozo’s Shiro-tamari - A pale golden soy sauce with gentle umami and subtle aroma. Ideal for clear soups, egg dishes, and light dressings.
Morita Shoyu’s Marudaizu Nama Shoyu - Unpasteurized and vibrant, alive with fermentation. Perfect for sushi, sashimi, and dipping sauces.
Isegura’s Marudaizu Tamari - Smooth and rich, with deep umami from kioke fermentation. Great for hearty dishes and finishing sauces.
A beautifully designed catalog detailing each soy sauce and its origin brewery.

Each bottle embodies the heart of a region, the hands of its artisans, and the soul of Japan’s fermentation heritage.

Watch the product reel here