Sweet Potato and Shungiku with Sesame Dressing

Name: Sweet Potato and Shungiku with Sesame Dressing
Yield: Serves 4
Cuisine: Japanese
Ingredients: 40 g (1½ oz) shungiku (chrysanthemum) leaves; 150 g (5⅓ oz) Japanese sweet potatoes; Vegetable oil for deep frying; 1 tsp mirin; 1 tsp Japanese soy sauce; 1 tsp sesame paste; 1 Tbsp sake

Preparation info

Serves
4

Difficulty
Easy

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

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) shungiku (chrysanthemum) leaves
150 g (5⅓ <

Asia
Japan
Main course
Vegan
Summer

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