Sweet Potato and Shungiku with Sesame Dressing

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

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 oz) Japanese sweet potatoes
  • Vegetable oil for deep frying

Sesame Dressing

  • 1 tsp sesame paste
  • 1 Tbsp sake
  • 1 tsp mirin
  • 1 tsp Japanese soy sauce


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 scrub sweet potatoes. Cut into bite-sized pieces.

Heat oil and deep fry sweet potatoes until golden brown. Remove and drain well on absorbent paper.

Gently mix shungiku leaves and fried sweet potatoes with the sesame dressing.

Divide into 4 equal portions on individual plates and serve.