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Sweet Potato and Shungiku with Sesame Dressing
- Serves
4
- Difficulty
Easy
By Danny Chu
Published 2018
Crispy sweet potato is paired with raw shungiku leaves to create a salad-like dish using sesame dressing. The fresh, herby character of the shungiku leaves cuts through the richness of the savoury fried sweet potatoes.
Ingredients
40 g 1½ oz 150 g 5⅓ <
Method
Remove shungiku leaves from stems. Wash and drain well.
Boil a pot of water. Parboil shungiku stems briefly for about 1 minute, then remove and rinse in cold water. Drain and squeeze out excess water. Chop finely.
Grind shungiku stems with a suribachi or mortar and pestle. Add sesame paste, sake, mirin and soy sauce and mix well.
Wash and scru
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