Fall-Colored Japanese Style Sweet Potato Salad

Fall-Colored Japanese Style Sweet Potato Salad

A Japanese style salad that goes well with rice. It looks colorful too. Add any leftover bits of carrot or green beans.


Sweet potato
1 medium (about 250 to 350 g)
1/3 (about 30 to 40 g)
Green beans
6 to 7 (about 30 to 40 g)
○ Mayonnaise
2 tablespoons
○ Soy sauce
2 teaspoons
○ Japanese mustard
1/2 teaspoon
○ Sesame oil
1 teaspoon
Sesame seeds
to taste


1. Cook the sweet potatoes using your favorite cooking method until tender. (I steam them whole.)
2. Mash up roughly.
3. Cut the carrot into short rectangular slices. Cut the green beans into the same length as the carrot slices. If you even out the carrot and green beans, it will look very nice. Blanch both in salted water. Add the carrot first, and the green beans after a minute. Drain them while they're tender but still with a little bite to them.
4. Cut the chikuwa sticks in half, and slice thinly lengthwise.
5. Mix the ○ ingredients together.
6. Mix everything together lightly. Transfer to serving plates and scatter some sesame seeds (black or white) on top.

Story Behind this Recipe

This it the simplified version of of the dishes my mother used to make for me. Nowadays I mostly go by this method.