Fall-Colored Japanese Style Sweet Potato Salad

1. 1

   Cook the sweet potatoes using your favorite cooking method until tender.

2. 2

   (I steam them whole.)

3. 3

   Mash up roughly.

4. 4

   Cut the carrot into short rectangular slices.

5. 5

   Cut the green beans into the same length as the carrot slices.

6. 6

   If you even out the carrot and green beans, it will look very nice.

7. 7

   Blanch both in salted water.

8. 8

   Add the carrot first, and the green beans after a minute.

9. 9

   Drain them while they're tender but still with a little bite to them.

10. 10

    Cut the chikuwa sticks in half, and slice thinly lengthwise.

11. 11

    Mix the ingredients together.

12. 12

    Mix everything together lightly.

13. 13

    Transfer to serving plates and scatter some sesame seeds (black or white) on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.