I went to Tokyo with some friends from college about six years ago. We were staying in Marunouchi, a business district. It was raining. We were pretty tipsy. There was an old man pulling a cart cooking sweet potatoes over a fire. That was the best potato I’ve ever had. Smoky, sweet but not too much, crispy outside, wrapped in tinfoil.
I still think of sweet potatoes as smokey grilling food, so when we decided to make a camping dinner I got a few. We kept this pretty simple to spend more time sitting enjoying the moment than fussing over dinner. After oiling them up, we cooked the potatoes on the fire for about an hour. In foil for about 45 minutes then without. Maggie made a sauce from a mixture of fish sauce, soy sauce, miso, molasses, black garlic rice wine vinegar and the wizard (worchestershire). We drizzled the sauce and then topped them with goat cream cheese, jalapeno, cilantro, and crumbled wasabi peas. We also made some dogfish head sausages on the fire.
No camp dinner is complete without smores.
And drinks. We brought our crucial detail porthole. We mixed 2:1 bourbon to pear brandy and angoustura bitters. The porthole was stuffed with orange rind, cinnamon, an apple, oak chips, and some dried flowers. The drink was very seasonal tasting in the best way. Like delicious booze cider.
New technique to melt the chocolate.
- 2 Japanese sweet potatoes
- oil
- couple splashes red boat fish sauce
- 2T soy sauce
- 1T miso
- 1t molasses
- 1 clove black garlic
- 1t rice wine vinegar
- 1t Worcestershire sauce (wizard)
- goat cream cheese (snofrisk)
- jalapeno
- cilantro
- wasabi peas
- coat potatoes in oil and foil
- cook on fire 45 minutes
- mix up fish sauce, soy sauce, miso, molasses, black garlic rice wine vinegar and the wizard (worchestershire), adjust levels of ingredients to taste
- unfoil potato
- cook 15 minutes or until it starts to get blackened a bit
- cut open potatoes and drizzle sauce
- put on goat cream cheese, jalapeno, cilantro
- crush wasabi peas with rolling pin
- sprinkle on top
- eat by fire