Thinly sliced Japanese Satsumaimo fried to a golden crisp with a fluffy interior.
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Wash the sweet potatoes thoroughly and slice them into 1/4-inch thick rounds, keeping the purple skin on for color.
Soak the potato slices in cold water for 10 minutes to remove excess starch, then pat them completely dry with paper towels.
In a small saucepan, combine dashi, soy sauce, and mirin; simmer briefly to make the dipping sauce and set aside.
Whisk the egg yolk into the ice-cold sparkling water in a bowl, then sift in the flour, cornstarch, and baking powder.
Mix the batter very lightly with chopsticks, leaving some lumps; do not overmix or the crust will not be crispy.
Heat the vegetable oil in a deep pot to 340°F (170°C).
Dredge each potato slice lightly in extra flour, dip into the batter, and carefully drop into the hot oil.
Fry for 3-4 minutes, turning once, until the potato is tender inside and the coating is pale gold and crisp.
