All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Satsumaimo to shungiku no gomaae / Japanese sweet potato and garland chrysanthemum in sesame dressing

Starchy sweet satsumaimo is paired with tangy shungiku. To create a light salad-type dish, shungiku leaves are left uncooked, while stems are cooked and mixed with gomaae dressing.

1/2 of recipe:
137 calories; 2.0 g protein; 5.0 g fat; 21.0 g carbohydrate; 18.9 g net carbs; 75 mg sodium (with 50% reduced-sodium soy sauce; 126 mg with regular soy sauce); 0 mg cholesterol; 2.1 g fiber


1/3-1/2 medium satsumaimo (114 g in photo)
Small handful shungiku garland chrysanthemum (30 g in photo)

1-2 tbsp oil (to fry satsumaimo; not in photo)

For gomaae sesame dressing
1/2 tbsp tahini or white nerigoma
1 tsp sake
1tsp mirin
2/3 tsp soy sauce
2 tsp dashi


Remove shungiku leaves from stems, and soak leaves in cold water.
Dice satsumaimo.

Drain shungiku leaves when crispy.


In a frying pan, heat oil, put satsumaimo, cover, and cook on medium low heat until done.
Flip satsumaimo from time to time for even cooking (cooked part turns brighter yellow).
When working on this, take care not to get splashed with the moisture that accumulates inside the cover.
When satsumaimo is done, raise heat somewhat, and flip repeatedly.
Transfer to a plate lined with paper towels.
Let cool.


Meanwhile, microwave sake and mirin for 10 seconds to get rid of alcohol.
Let cool.


Microwave shungiku stems for 20 seconds or until done.
Pour ice water to stop cooking.

Drain, squeeze out excess water, and chop finely. 


Grind shungiku stems in suribachi mortar.

Add tahini, sake + mirin mixture, dashi and soy sauce, and mix well.


Add satsumaimo and shungiku leaves to sesame dressing, and gently mix.

  • Shungiku stems can also be blanched and soaked in ice water.
  • Mixing shungiku stems with sesame dressing makes the dish taste light and somehow adds a "green" note. 
  • This dish becomes a more typical gomamae if shungiku leaves are also cooked.
  • Yam, kabocha and other sweet squash can substitute for satsumaimo.

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