Yam Potato Salad with Wasabi Sauce (Yamaimo no Wasabi-Ae)
The combination of the softness of the yam and sharpness of the wasabi is what makes this dish special.
- 100g yam potato
- 100g spinach
- 1 sheet nori seaweed (15 x 20 cm), shredded
- 1 tsp wasabi paste
- 2 tsp soy sauce
- Cook the spinach in boiling water. Then drain and cut into bite size pieces.
- Peel the yam potato and cut into bite size pieces, place in a plastic bag and crush roughly by beating with a pestle.
- Place the spinach on a plate, add the yam potato, pour on and sprinkle with the nori.