By Danny Chu
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.
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