in Japan

Sweet potato and lemon salad

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Ingredients for 2 servings:

  • 400 g sweet potatoes
  • 1 lemon(s), untreated
  • 80 g sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

This salad is eaten as a side dish with Japanese meals. It can also be included in a bento (a meal prepared in a bento box for on-the-go meals). Serve at room temperature. It’s important to use unwaxed lemons, as the lemon peel is eaten with this dish. You can peel the sweet potatoes before cooking if you like. I usually leave the peel on because I think the color contrast is nice. Cut the sweet potatoes into 5 mm thin slices. Halve the slices, or quarter them depending on their size. Cut the lemon into slices half as thin and also halve them. Bring 300 ml of water to a boil in a saucepan, dissolve the sugar in it, and add the sweet potatoes. After one minute, reduce the heat and add the lemons. Simmer uncovered until most of the water has evaporated and the potatoes are tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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