Great Eastern Sun Print

Kombu and Sweet Potatoes




  1. Rinse kombu, drain, and cut into 1″ long strips.
  2. Cut Sweet Potatoes into ½” rounds.
  3. Place kombu strips, sweet potatoes, and water in pot and bring to boil. Reduce heat and simmer, covered for 10 minutes. Stir in rice syrup, cover, and simmer 10 minutes more.
  4. Now add shoyu, cover and continue to simmer until potatoes are tender (3 to 5 minutes).
  5. Serve hot sprinkled with sesame seeds.
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