Sweet Potato and Shungiku with Sesame Dressing

Preparation info
  • Serves


    • Difficulty


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.


  • 40 g ( oz) shungiku (chrysanthemum) leaves
  • 150 g (5⅓ <


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