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.


Serves: 4

  • 100g yam potato
  • 100g spinach
  • 1 sheet nori seaweed (15 x 20 cm), shredded


  • 1 tsp wasabi paste
  • 2 tsp soy sauce


  1. Cook the spinach in boiling water. Then drain and cut into bite size pieces.
  2. Peel the yam potato and cut into bite size pieces, place in a plastic bag and crush roughly by beating with a pestle.
  3. Place the spinach on a plate, add the yam potato, pour on and sprinkle with the nori.