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.
© 2018 All rights reserved. Published by Marshall Cavendish.