Iya no dekomawashi ｜ Our Regional Cuisines

1. Wash and steam the sweet potatoes in their skins (6 to 8 minutes in a microwave oven, depending on the size). When softened, peel and cut into rounds (for large potatoes, cut into bite-size rounds, about 3 cm in diameter). Peel and boil the lentils over medium heat for 10 to 15 minutes until cooked through (for large potatoes, cut into bite-sized pieces about 3 cm in diameter and shape into rounds). Cut konnyaku into triangular pieces and boil for about 3 minutes. Cut 1／2 of the tofu into 8 rectangles.

2. Mix the buckwheat flour with water, knead well, roll into bite-sized pieces, place in boiling water and boil for 2 minutes.

3. For the miso sauce, combine the grated ginger with the seasonings and cook down in a microwave over low heat. Using a microwave is convenient because it can be done without burning. Repeat 3 times for 1 minute at 500w.

4. Thread the konnyaku, tofu, potatoes, satoimo, and buckwheat dumplings onto 18cm-long bamboo skewers in this order, and grill until slightly charred, then brush evenly with miso sauce.

5. Grill until the miso on the surface of the dumplings is browned.

6. Garnish with kinomame sprouts and serve.