Lightly toast the dried sweet potatoes in an oven and cut into matchsticks.
Heat a pan with oil and sauté the carrots cut to the same thickness of the dried sweet potatoes.
When the carrots have wilted, add the dried sweet potatoes and continue to sauté. When the vegetables are well-coated in oil, add the sake, mirin, soy sauce, and umami seasonings and simmer.
When the moisture has evaporated, add the mizuna, turn off the heat, and quickly toss to coat. Be sure to keep the mizuna crispy.
The dried sweet potatoes are sweet, so you don't need to add sugar.
Story Behind this Recipe
My kids won't eat dried sweet potato, so I always end up with a bunch left over when we get them as gifts. I wanted to try to find a way of cooking them into meals to use them up. With this recipe, even my kids will happily chomp them down.
You don't have to toast the dried sweet potatoes if you don't want to, but they will be hard, so be careful when cutting them. The mizuna adds a nice crunch. You can also use green peppers or green beans.