Sweet and Sour “Amazu” Glazed Sweet Potato & Lotus Root

【Depachika Style】Black Vinegar Amazu Glazed Sweet Potato & Lotus Root

This dish is a true “depachika” (luxury Japanese basement food hall) favorite. The secret lies in coating the sliced sweet potato and lotus root with potato starch before frying, creating a perfectly crispy exterior that stays addictive even after cooling.

✨ Why You’ll Love This Recipe

The Ultimate “Sticky-Crispy” Texture

By coating the vegetables in potato starch (katakuriko) before frying, we create a surface that catches the glaze perfectly. You get a satisfying “crunch” from the lotus root and a “fluffy-sweet” interior from the potato.

A Deep, Mellow Tang with Black Vinegar “Amazu Sauce”

“Amazu” is a traditional Japanese sweet and sour sauce. My personal touch is using black vinegar for this glaze. It adds a sophisticated, deep tang and rich umami that is smoother than regular rice vinegar.

A Splash of Color & Healthy Satisfaction

I used snap peas to add a vibrant pop of green, but feel free to swap them for green beans or bell peppers. Any crunchy green vegetable works beautifully against the dark, glossy sauce!

The Beauty of Plant-Based Eating

This recipe is entirely vegan-friendly. Thanks to the hearty texture of the root vegetables, it offers a satisfying meal that leaves you feeling nourished.

Pro Tip: If you want extra protein, try adding bite-sized pieces of chicken or pork—just coat them in starch and fry them along with the vegetables!

📊 Nutrition Facts; Black Vinegar Amazu Glazed Sweet Potato & Lotus Root

Nutrient	Total (4 Servings)	Per Serving (1 Person)
Calories	1152 kcal	288 kcal
Protein	11.0 g	2.8 g
Total Fat	63.3 g	15.8 g
Total Carbs	138.9 g	34.7 g
Salt Equivalent	4.6 g	1.2 g

Note: Oil absorption rate is calculated at 15%.

🛒 Ingredients (Serves 4); Black Vinegar Amazu Glazed Sweet Potato & Lotus Root

Sweet potato: 200g
Lotus root: 200g
Snap peas: 40g
Potato starch: 40g (for coating)
Oil: As needed for frying
Ground white sesame seeds: 5g (for garnish)

【The Black Vinegar Amazu Sauce】

Dark soy sauce: 30g
Sugar: 18g
Black vinegar: 15g
Sake (Japanese rice wine): 15g

🍳How to make Black Vinegar Amazu Glazed Sweet Potato & Lotus Root

Prepare the Vegetables: Scrub the sweet potato well and cut into bite-sized chunks (rolling cut), keeping the skin on. Thoroughly wash the lotus root and slice into 3mm rounds, also with the skin on.
Coat with Starch: Use paper towels to pat the vegetables completely dry. Toss them in potato starch until evenly coated. This step is crucial for achieving that signature “shatter-crisp” texture.
Fry until Crispy: Heat oil in a wide pan—you’ll need enough to submerge about 1/3 of the vegetables. Fry them in two batches to prevent the oil temperature from dropping, being careful not to let the pieces overlap. Once golden and crispy, remove and place them in a tray to drain any excess oil.
Prep the Snap Peas: Remove the strings from the snap peas. Boil them in a separate pot of water for 2 minutes, then drain.
Prepare the Glaze: Carefully wipe away any remaining oil from the pan with a paper towel (watch out for the heat!). Combine the soy sauce, sugar, black vinegar, and sake in the pan. Heat over high heat until the sauce bubbles and starts to thicken.
Toss and Serve: Add the fried vegetables and snap peas to the pan. Toss quickly to “caramelize” and coat everything in the glossy glaze. Turn off the heat, sprinkle with ground sesame seeds, and enjoy!

💡 Naoko’s Point: Professional Tips for Success

Don’t Peel the Lotus Root!
- I recommend leaving the skin on the lotus root. Not only does it add a beautiful rustic look to the dish, but much of the fiber and polyphenols are concentrated in and just under the skin. Just give it a good scrub before slicing!
Precision is Key
- For consistent results every time, I recommend weighing your ingredients in grams. This ensures the 15% oil absorption calculation stays accurate and the balance of the sweet and sour glaze is perfectly hit every single time.

📖Related Link: Read the Japanese version of this article here! [さつまいもとレンコンの甘酢炒め]

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!