A member from Kumamoto Prefecture offered sweet potatoes along with sweet potato vines to Masaaki-sama’s family. This member has been cultivating sweet potatoes through Nature Farming for 10 years. Rather than purchasing seedlings, this member uses the sweet potatoes harvested each year as parent stock for the following year. Using these sweet potato vines, Mami-okusama made crisp sweet potato vine stir-fry following her own completely original recipe. From this dish name that Mami-okusama came up with, we can already feel the fresh juiciness and satisfying texture of the sweet potato vines. How adorable Mikoto-sama was when helping with peeling the thin skin from the sweet potato vines! When they tasted the finished crisp sweet potato vine stir-fry, both Masaaki-sama and the children were very delighted, saying it was “absolutely delicious.” According to Masaaki-sama, the subtle fragrance of sesame oil enhanced the rich earthy aroma inherent in the sweet potato vines, and it was perfect together with rice. Sweet potato vines were commonly eaten in the past. Though they are rarely consumed in modern times, Mami-okusama has shown us that with careful and thorough preparation, sweet potato vines can also become an exceptional autumn delicacy. Let us follow the example of Masaaki-sama and Mami-okusama, who are the top leaders of the diet of the world of Miroku, and make this crisp sweet potato vine stir-fry! With permission from Mami-okusama, we share the recipe below: Crisp texture! Stir-fry the seasonal sweet potato vines with a glossy finish for a side dish that goes well with rice 🍚 An exquisite dish that won’t let you put your chopsticks down! 【Ingredients】200g sweet potato vines2 teaspoons sesame oil (you can also drizzle a small amount on top at the end for fragrance)1 tablespoon sake1 tablespoon mirin1 tablespoon soy sauceWashed sesame seeds (golden or white) to your likingSalt to your liking【Preparation】1. Peel the thin skin from the sweet potato vines and cut into 3-4cm lengths (It is easier to peel from the leafy end toward the root end).2. Add a pinch of salt to boiling water, blanch the vines for 1 minute, rinse in cold water, then drain thoroughly. 【Instructions】1. Heat the sesame oil in a clay pot (or frying pan) and stir-fry the sweet potato vines over medium heat for about 1 minute.2. Add sake (cook off the alcohol), mirin (cook off the alcohol), and soy sauce in that order, stir-frying everything together.3. Cook over high heat to evaporate the liquid, and when it starts to glaze, sprinkle a bit of salt as a finishing touch and turn off the heat.4. Toast the washed sesame seeds, grind them, and sprinkle over the dish to finish.