TOKYO | WASHOKU @ LIVING renewal in progress !!!

Sweet Potato Paste (Yokan) | 芋羊羹

Once again, I’m back; back I hope to a normal regular life since I’ve been away for over a week to perform a ‘gallbladder removal surgery’. I am not certain as to the aftermath and my future diet but seemingly a large intake of oily products and food does not seem recommended as this organ basically disintegrates the oil. Well, I wasn’t much of a great oil eater anyway so…..I hope this will not affect what I loved and hope to continue to love.

This is a very typical Japanese traditional sweet made from sweet potato gelled paste which we call it ‘yokan’. Yokan comes in many forms but the most typical made from red ‘aduki’ beans and ‘sweet potato’.






自家製は添加物も入っていなく、クリーミーに仕上がりとっても簡単ですよ〜 是非お試しあ〜れ。











Sweet Potatoe Paste | 芋羊羹

  • 1000g Sweet Potatoe (100%)
  • 200g Sugar (1/5 of Sweet Potato)
  • 2g Salt (1/500 of Sweet Potato)


  1. Peeling the Sweet Potato | Peel and soak in water for about 30 minutes. Slice the sweet potato in about 2cm width, cutting off both edges as the fiber is quite strong towards both tip ends.
  2. Weigh the sweet potato and determine the final amount of sugar. 1/5 of sugar and 1/500 salt is what requires to be determined.
  3. Steam the sweet potato in a steamer for about 15 ~ 20 minutes.
  4. While steaming the sweet potato prepare the tin, lined with greasing paper.
  5. Using a food processor, once the sweet potato is nice and soft; whilst it is hot put the sweet potato + sugar + salt into the processor and mix until very creamy and soft.
  6. Pack the creamy sweet potato into the container, pack it well from pressing it from the top (removing any excess air inside). Refrigerate for about 30 minutes. It will solidify and become a paste like bar. Slice the ‘yokan’ when eating.




  • サツマイモ‥‥1000g (100%)
  • 砂糖‥‥‥‥‥200g (サツマイモの1/5)
  • 塩‥‥‥‥‥‥2g (サツマイモの1/500)



蒸かす  蒸し器で15~20分くらい。







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