Name: Japanese Three Colors of Sweet Potatoes with Herbed Water
Total time: 60 min
Yield: 4 Servings
Cuisine: Japanese Fusion
Ingredients: 2 Purple Sweet Potato; 1 Orange Sweet Potato; 1 Yellow Sweet Potato; 4 sprigs Thyme (one for each potato); 4 Bay Leaves (one for each potato); 4 bunches Mint; 2-3 cups Kayanoya Original Mushroom Stock (regular-strength dashi); 1-3 tsp Sea Salt (Fleur de Sel); 1 tsp Fresh Ground White Pepper; 2-4 tbs Virgin Olive Oil

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.

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.

Step 1

Wrap each potato with some thyme and a bay leaf in aluminum foil.

Step 2

Roast in the oven at 190° C or 375° F, for 30-45 minutes until soft (depends on size of potatoes).

Step 3

Peel potatoes, and cut into bite size pieces, add to a medium bowl.

Step 4

Roughly cut mint leaf bunches and also add to the bowl.

Step 5

Pour in 2-3 cups of Kayanoya Original Mushroom Stock, and gently stir.

Step 6

Let marinate in refrigerator for at 2 hours or more.

Step 7

Serve potato pieces in a bowl, garnish with julienne mint, sea salt, ground pepper and virgin olive oil, serve.

Japanese Three Colors of Sweet Potatoes with Herbed Water Japanese Three Colors of Sweet Potatoes with Herbed Water

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