What is "Sweet potato leaves with konbu"?
Simply boil sweet potato leaves, combine with kelp and season to taste for a simple, delicious and healthy vegan dish.
It is a nutritious dish that goes well with both beer and rice. The leaves grow in abundance when growing sweet potatoes, so they are useful in times of food crisis.
Benefits of ”Sweet potato leaves with konbu”
Potato leaves and sprouts are poisonous, but sweet potato leaves are not. Sweet potato leaves can be safely eaten. Potatoes are a member of the eggplant family, and sweet potatoes are a member of the hirgataceae family, so although they appear to be members of the same potato family, they are actually quite different.
They are said to contain vitamins and minerals. It is said to contain about twice as much dietary fiber as cabbage and three times as much protein as lettuce. It also contains polyphenols, which are expected to have anti-cancer effects and remove active oxygen related to beauty and anti-aging.
Not only sweet potatoes, but also vines and leaves can be eaten, making it a convenient alternative to vegetables during food crises. It can be eaten as deliciously as molokheiya.
It grows so thick in a planter on my balcony without any fertilizer. You can eat these many vines and leaves.
It is a nutritious and delicious vegan dish.
When made, it looks like molokheiya and is very tasty.
Sweet potato leaves are high in insoluble fiber, which is said to stimulate the intestines to increase peristalsis and promote bowel movements.
Simply boil and mix with kelp. It is an easy and delicious dish.
Gas stove cooking
Sweet potato leaves with konbu
Material/ Serves 2
about300g
Sweet potato leaves
25g
salted kelp
1tbsp
parched sesame seeds
If salted kelp is not available
Instead of salted kelp and sesame seeds, it is very tasty sautéed with butter, salt and pepper.
recommend
Japanese Shio Kombu (Salted Kelp), 33g
Kurakon commercial salt kelp 500g
Shirakiku Roasted White Sesame Seeds (Iri Goma) 8oz (Pack of 1)
Step1.Pre-boil Japanese sweet potato leaves.
Fill a pot with water, add 0.5 tbsp salt, and add sweet potato leaves.
Bring cold water to a boil over high heat.
Step2.Drain off the water, cool in cold water, and squeeze by hand.
Drain in a colander and cool in water.
Squeeze out the water by hand.
Cut into bite-size pieces.
Step3.In a bowl, mix the boiled and squeezed sweet potato leaves with the salted kelp and sesame seeds.
Add all the leaves, kelp and sesame seeds.
Stir in.
Finish
If you fail to cook
If you fail in cooking and produce food that does not taste good, it is okay.
light in taste.
Cause
・There was too little salted kelp.
Countermeasures
・Add salted kelp to taste.
The taste is too strong.
Cause
・Too many salted kelp.
Countermeasures
・Eat it with a lot of flavor.
This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, Google Adsense,I earn from qualifying purchases.
Related page
- Basic Japanese Curry
- Easy and tasty way to make curry udon noodles.
- Ginger-grilled pork
- Champon, a healthier noodle dish than ramen
- Nikujyaga(Meat and potato stew)
- Grilled eggplant with shigi-yaki
- Pickled chives in soy sauce
- Sauce Yakisoba (Japanese Stir Fry Noodles)
- Minced Chicken Meat Patties
- Teriyaki chicken
- Tandoori Chicken Style
- Simmered Chicken with Refreshment
- Braised Sweet Potato Vine
- Buta no Kakuni(Stewed pork cubes)
- Fried tofu with noodle soup
- Stir-fried Chinese chive and egg
- Chiffon Cake with Soy Pulp
- White stew (cream stew)
- Grilled mackerel
- Meuniere of Salmon
- Boneless Roasted Chicken
- Kaki Fry (fried oysters)
- Yakiniku Teisyoku (set meal with grilled meat)
- Okonomiyaki(Japanese pancake/Japanese pizza)
- Hamburg steak