From my kitchen in Japan
When cooked, the texture reminds me of molokhia. It is a simple way to use the leaves as well as the sweet potato itself.
Ingredients
- Sweet potato leavesAbout 300 g
- Shio kombu (salted kelp)25 g
- Toasted sesame seeds1 tbsp
How to make it
- Put the sweet potato leaves in a pot of cold water with about 1/2 tablespoon salt and bring to a boil.
- Drain, cool in cold water, squeeze out excess water and cut into bite-size pieces.
- Mix the leaves with shio kombu and toasted sesame seeds.
Substitutions & practical options
No shio kombu?
Instead of salted kelp and sesame, sauté the boiled leaves with butter, salt and pepper.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro