Lightly toast the dried sweet potatoes in an oven and finely julienne.
Cut the mizuna into 4 cm long strips and drain well. Combine with the dried sweet potatoes and mix with the mayonnaise and ponzu.
Sprinkle some sesame seeds on top and serve.
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. Other than mizuna, you can also use green peppers, green beans, or julienned cucumbers.