- First thing to do is to cook your rice. Follow the “absorption method” directions on the back of the rice packet and by the time your rice is done, so will your delicious unagi.
- Mix the cornflour and water together first and then combine with the soy sauce, sake, mirin and sugar in a small saucepan.
- Cook over a medium heat stirring constantly. Once the sauce turns dark brown and thickens take it off the heat immediately and put it aside.
- Cut the nori sheet into little rectangles about 5cm long by 2.5cm wide and set aside.
- Peel and coarsely grate the sweet potato. Squeeze out any excess moisture.
- Put grated potato into a mixing bowl and season with a bit of salt and pepper, then sprinkle the flour over and toss gently so that all the grated potato is lightly and evenly coated with flour but stays nice and loose.
- Take a little rectangle of seaweed sheet and place it with the shiny side down. Gently press a small amount of the sweet potato mixture onto each rectangle to cover the seaweed. The small amount of moisture in the grated potato with the flour should make it sticky enough so that it stays attached to the seaweed quite firmly. There is no need to be too neat and delicate with this, it’s fine if there are little strands of potato hanging over the edges of the seaweed.
- In a non stick pan, heat the oil so it’s nice and hot and shallow fry each unagi, seaweed side first, for 2.5 mins, then turn them over and fry for a further 2.5 mins or until they are golden brown and crispy on the edges. Be sure not to crowd them in the pan or they stick together and won’t get crispy!
- Drain on paper towel and be sure to keep them warm in the oven till they are all cooked.
- Use a pastry brush to coat each unagi liberally on both sides with the teriyaki sauce.
- Sprinkle with toasted sesame seeds and serve with the steamed rice.