A lot of you are asking what’s the crunch on top of that new Japanese Sweet Potato Sandwich.
Enzo came up with a really cool idea. We make these “tempura sesame seeds” in small batches. First, we mix up a tempura batter (carbonated water, a bit of cornstarch, rice flour), and throw white sesame seeds into the bowl, then toss everything in the fryer. When I tasted these little crispies, I said “It tastes like a Japanese restaurant!”
If you haven’t had our Japanese Sweet Potato sandwich yet, we’ll have it for the next few weeks, while we can still get local and organic sweet potatoes and red cabbage.
