Japanese Three Colors of Sweet Potatoes with Herbed Water
Japanese Three Colors of Sweet Potatoes with Herbed Water
A refined cold dish of tricolored sweet potatoes infused with Kayanoya Mushroom Stock and fresh herbs, highlighting gentle umami and natural sweetness.
A refined cold dish of tricolored sweet potatoes infused with Kayanoya Mushroom Stock and fresh herbs, highlighting gentle umami and natural sweetness.
Cook
60 min+
Portions
4 Servings
Season
All Seasons
Cuisine
Japanese Fusion
Category
Salad
Difficulty
Medium
Japanese Three Colors of Sweet Potatoes with Herbed Water
Chef David Bouley
Chef David Bouley founded his namesake restaurant Bouley in New York's TriBeCa, which earned four stars from The New York Times and James Beard Foundation awards for Best Restaurant and Best Chef. Trained under legendary chefs Paul Bocuse and Joël Robuchon in France, he became the first non-Japanese citizen to receive the Japanese Cuisine Goodwill Ambassador award in 2015.