{"id":35247,"date":"2015-04-08T22:17:58","date_gmt":"2015-04-09T02:17:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35247"},"modified":"2015-04-11T08:41:49","modified_gmt":"2015-04-11T12:41:49","slug":"sweet-potato-tempura-sandwich%e3%82%b9%e3%82%a4%e3%83%bc%e3%83%88%e3%83%9d%e3%83%86%e3%83%88%e5%a4%a9%e3%81%b7%e3%82%89%e3%83%90%e3%83%bc%e3%82%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35247&lang=en","title":{"rendered":"Sweet Potato Tempura Sandwich
\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u5929\u3077\u3089\u30d0\u30fc\u30ac\u30fc"},"content":{"rendered":"

\"527\"<\/a><\/p>\n

Sweet Potato Tempura Sandwich<\/strong><\/p>\n

When I made these buns<\/a>, I already had this idea of making tempura sandwich.<\/p>\n

<\/p>\n

I did set these two buns aside but I forgot not to put icing on top, so I had to scrape it off. Well, it wasn’t a big deal.<\/p>\n

This sweet potato tempura sandwich was absolutely delicious!!<\/p>\n

With crunchy tempura, cool and fresh yogurt sauce, and thick and sweet teriyaki sauce…<\/p>\n

This sandwich is so flavorful!!<\/p>\n

I have used store bought buns to make sandwiches in the past, but homemade buns make a huge difference in the final result!<\/p>\n

Sweet Potato Tempura Sandwich<\/strong><\/p>\n

1 bun<\/a> (without icing)
\nsweet potato tempura
\n– 1\/3 ~ 1\/2 small sweet potato, julienned
\n– 1\/4 small onion, sliced
\n– batter (flour, cold water, and a pinch of baking powder)
\n– canola oil for frying
\n– salt and pepper
\nteriyaki sauce
\n– 1 tablespoon sugar
\n– 1 tablespoon soy sauce
\nradish and basil yogurt sauce
\n– 1 radish, julienned
\n– 2 basil leaves, julienned
\n– 2 tablespoons Greek yogurt
\n– a pinch of salt
\n– a pinch of sugar
\nspinach
\nsprouts
\ntomato slice<\/p>\n

1. Make tempura. Heat oil to 360 F. Coat the vegetables with batter. Deep-fry for a few minutes until the outside is crisp and the inside is tender. Remove from oil. Salt and pepper.
\n2. Make teriyaki sauce. Cook sugar and soy sauce in a pan over medium heat until it thickens.
\n3. Make yogurt sauce. Combine all the ingredients.
\n4. Assemble a sandwich.<\/p>\n<\/div>\n

\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u5929\u3077\u3089\u30d0\u30fc\u30ac\u30fc<\/strong><\/p>\n

\u5148\u65e5\u4f5c\u3063\u305f\u30d0\u30f3\u30ba<\/a>\u3002<\/p>\n

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\u3082\u3046\u4e00\u3064\u3001\u7f8e\u5473\u3057\u3044\u30d0\u30fc\u30ac\u30fc\u3084\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u306b\u5927\u5207\u306a\u306e\u306f\u3001\u4e2d\u306b\u5165\u308c\u308b\u5177\u3082\u305d\u3046\u3067\u3059\u304c\u3001\u7f8e\u5473\u3057\u3044\u30d1\u30f3\u3092\u4f7f\u3046\u3053\u3068\u304c\u5927\u4e8b\u3002<\/p>\n

\u5e02\u8ca9\u306e\u30d0\u30f3\u30ba\u3092\u4f7f\u3063\u305f\u3053\u3068\u3082\u3042\u308b\u306e\u3067\u3059\u304c\u3001\u81ea\u5206\u3067\u713c\u3044\u305f\u30d0\u30f3\u30ba\u3067\u4f5c\u308b\u3068\u65ad\u7136\u5473\u304c\u9055\u3044\u307e\u3059\u3002<\/p>\n

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\"528\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sweet Potato Tempura Sandwich When I made these buns, I already had this idea of making tempura sandwich.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,22,14,29],"tags":[],"class_list":["post-35247","post","type-post","status-publish","format-standard","hentry","category-bread","category-potatosquash","category-sandwich","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35247"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35247\/revisions"}],"predecessor-version":[{"id":35276,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35247\/revisions\/35276"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}