Dana's Satsuma Renkon Thang

Satsuma imo sliced in thin, long, rectangular strips (smaller than French Fries, like angel hair pasta, and doesn't need to be peeled), and then fry in sake and soy sauce. Shortly after, put in renkon cut into thin rounds and throw in. Finished when Satsuma imo is orangey yellow.

Will cook most of the sake and soy sauce off, but not all of it because it will buuurn.