Japanese Sweet Potato Salad Recipe

Japanese sweet potatoes: These sweet potatoes have a unique flavor and texture that sets them apart from regular sweet potatoes.

Kewpie mayonnaise: A Japanese mayonnaise known for its rich, creamy, and slightly tangy taste.

Rice vinegar: Adds a mild acidity to balance the sweetness of the potatoes.

Sugar: Enhances the natural sweetness of the sweet potatoes.

Salt: Essential for seasoning and bringing out the flavors.

Toasted sesame seeds: Adds a nutty flavor and a bit of crunch.

Green onions: Provides a fresh, mild onion flavor and a pop of color.

When boiling the sweet potatoes, make sure to cut them into evenly sized cubes to ensure they cook uniformly. To check for doneness, pierce a cube with a fork; it should slide in easily without resistance. Overcooking can make the sweet potatoes mushy, so keep an eye on them. After boiling, let them cool completely before mixing with the mayonnaise mixture to prevent the salad from becoming too runny. Toasting the sesame seeds enhances their flavor, so don't skip this step. Use a dry skillet over medium heat and stir frequently until they turn golden brown and fragrant.

• japanese sweet potatoes - Substitute with regular sweet potatoes: Regular sweet potatoes have a similar texture and sweetness, making them a good alternative.

• japanese kewpie mayonnaise - Substitute with regular mayonnaise: Regular mayonnaise can be used, though it may lack the slight sweetness and umami flavor of Kewpie. Add a small amount of rice vinegar and sugar to mimic the taste.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tangy flavor.

• sugar - Substitute with honey: Honey can add a similar sweetness and a slight floral note, which complements the other flavors.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with an extra layer of umami flavor.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds provide a similar crunch and nutty flavor.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a direct replacement.

• Allow the sweet potato salad to cool completely before storing. This helps maintain its texture and flavor.
• Transfer the salad to an airtight container. Ensure the container is clean and dry to prevent any contamination.
• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
• If you plan to freeze the salad, portion it into smaller, freezer-safe containers. This makes it easier to thaw only what you need.
• Label each container with the date of preparation. This helps you keep track of its freshness.
• When ready to use, thaw the salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, give the salad a good stir to reincorporate any separated dressing. You may need to add a bit more kewpie mayonnaise to restore its creamy texture.
• For best results, consume the salad within 1-2 days after thawing. The texture of the sweet potatoes may change slightly after freezing, but the flavor should remain delicious.
• Avoid refreezing the salad once it has been thawed. This can compromise both texture and taste.

• Gently reheat the Japanese sweet potato salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• For a stovetop method, place the salad in a non-stick skillet over low heat. Stir occasionally to prevent sticking and to evenly distribute the heat. Heat for about 5-7 minutes until warmed through.

• If you prefer a more oven-based approach, preheat your oven to 300°F (150°C). Spread the sweet potato salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, checking occasionally to ensure it doesn't overcook.

• For a quick steam method, place the salad in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or foil. Steam for about 5-10 minutes, stirring occasionally, until the salad is heated through.

• If you have an air fryer, preheat it to 300°F (150°C). Place the sweet potato salad in an air fryer-safe dish and cover it with foil. Heat for 5-7 minutes, shaking the basket halfway through to ensure even warming.

• Pot: Used to boil the sweet potatoes until they are tender.

• Knife: Essential for peeling and cubing the sweet potatoes.

• Cutting board: Provides a safe surface for cutting the sweet potatoes.

• Mixing bowl: Used to combine the mayonnaise, rice vinegar, sugar, and salt, and later to mix in the sweet potatoes.

• Measuring spoons: Ensures accurate measurement of rice vinegar, sugar, and salt.

• Colander: Used to drain the boiled sweet potatoes.

• Spatula: Helps in mixing the sweet potatoes with the dressing to ensure they are well coated.

• Toaster: Used to toast the sesame seeds if they are not pre-toasted.

• Small bowl: Useful for holding the toasted sesame seeds and chopped green onions before sprinkling them on the salad.

• Serving dish: The final presentation dish for serving the salad.

Boil in advance: Cook the sweet potatoes ahead of time and store them in the fridge to save time on the day you prepare the salad.

Use pre-toasted seeds: Purchase pre-toasted sesame seeds to eliminate the step of toasting them yourself.

Chop in bulk: Chop the green onions in advance and store them in an airtight container in the fridge.

Mix dressing early: Prepare the mayonnaise mixture beforehand and refrigerate it, so it's ready to use when needed.