Japanese curry powder is available at Kotobukiya market in Cambridge (617-354-6914); myoga and shiso usually are, but call ahead to make sure. If you can't get Japanese yams, use regular sweet potatoes.
|3||large sweet potatoes, peeled (about 3 1/2 pounds)|
|Salt and pepper, to taste|
|3||tablespoons grapeseed oil|
1. Set the oven at 400 degrees. Slice the sweet potatoes crosswise into 3/4-inch rounds. You need to make 24 slices. Sprinkle with salt and pepper. Set aside for 1 minute.
2. Transfer the sweet potato slices to a shallow bowl. Sprinkle with oil and turn the slices to coat them. Set the potatoes on a nonstick sheet pan in a single layer. Roast them for 20 minutes or until they are just tender when pierced with a skewer.
3. Remove the potatoes from the baking sheet with a wide metal spatula and transfer to a serving platter.
|5||tablespoons unsalted butter|
|1||onion, finely chopped|
|1||clove garlic, finely chopped|
|1||1-inch piece fresh ginger, peeled and chopped|
|1||small carrot, finely chopped|
|2 1/2||tablespoons Japanese curry powder|
|2 1/2||cups chicken stock|
|1/2||small russet potato, cut into 1/4-inch dice|
|1/2||small ripe mango, cut into 1/2-inch dice|
|3||tablespoons chestnut liquid (from the can)|
|Salt, to taste|
|1 1/2||tablespoons sugar|
|2||bulbs fresh myoga, very thinly sliced (for garnish)|
|4||leaves fresh shiso, very thinly sliced (for garnish)|
1. In a saucepan, melt the butter. Add the onion, garlic, ginger, and carrot. Cook on medium-low heat, stirring often, for 3 to 4 minutes or until slightly softened. Do not let the mixture brown.
2. Add the curry powder and continue cooking on low heat, stirring constantly, for 1 minute. Stir in the stock. Add the potato, mango, chestnuts, chestnut liquid, salt, and sugar. Bring to a boil, lower the heat, and simmer for 7 to 8 minutes or until the potatoes and carrots soften. Remove the pan from the heat. Set aside for 30 minutes.
3. In a blender, puree the curry mixture until smooth. Transfer to a clean saucepan and reheat before serving. Spoon the curry sauce over the sweet potatoes. Garnish with myoga and shiso. - Adapted from Tim Cushman of o ya