Sweet Potato Salad 40 MINS
4 PPL
40 MINS
Sweet potatoes, known as satsumaimo (さつま芋), are one of my autumn/winter guilty pleasures. Northern Japan gets particularly cold and the lament-like song of the baked sweet potato seller is like the soundtrack of the seasons. With the song going like “yaki-imo, ishi-yaki-imo”, these vendors have toasty purple sweet potatoes, freshly baked on a stone oven behind their cart. One bite will tell you why the Japanese love them. They’re creamy and, with a tinge of salt, it goes down your throat like velvet. Sweet potato is such a versatile ingredient and, with the subtle sweetness lingering at the end of each mouthful, there are great opportunities to enhance it as a savoury or sweet dish! This dish is one of the easiest, yet most filling foods to make. When the cold starts rolling in, remember to whip this out for a quick fix!
Alex’s Recipe INGREDIENTS -
500g sweet potato 4 eggs, boiled ½ onion, sliced 2 slices of bacon or preferred meat 4 tbsp Kewpie mayonnaise Spring onion, for garnishing
Peel and slice the onion and place it in cold water for 20-30 minutes so that the spiciness of the onion disappears. Skin and slice the sweet potato, microwave for 6 minutes or until soft enough to mash. Boil the eggs until they are hard boiled. Separate 3 egg yolks from the egg white. Dice the egg white into small pieces. Leave one egg aside for garnishing. Cut the bacon into bite size pieces and cook till crispy or golden brown. Once the sweet potatoes have cooled, mash them and add salt and pepper to taste. Strain the onion and add to the sweet potato mash, along with the bacon, mayonnaise and 3 eggs. Make sure that the egg yolks are well incorporated into the mash. Mix well. For garnishing, dice some spring onion and top the remaining egg as garnishing.
30
Autumn 2020
