Hawaii grown Okinawan sweet potatoes - yay!
This is one of my favorite recipes. It’s by Stephen Dung, who taught a series of vegan cooking classes at CookSpace. Anyone who loves Chinese cold ginger chicken, will see the genius of using the ginger sauce as a dressing for this salad. He adapted the recipe from Harry Kojima, host of Let’s Go Fishing, swapping the ogo for sea asparagus. The crunchiness of the sea asparagus is a nice contrast to the potatoes. It’s salty, sweet, and toasty. – Melanie Kosaka
Poke Style Sweet Potato Salad
2 pounds purple sweet potatoes, cooked and cubed
2 ounces sea asparagus
¼ cup green onions, chopped
1 t. sesame seeds toasted
Cold Ginger Sauce
1 cup green onions chopped
5 T. grated or minced ginger
1 cup salad oil
1 t. sesame seed oil
Rock salt to taste
1 pound fisee lettuce
½ cup yellow tomato
1 red tomato
To get nice sweet potato cubes, it’s important not to be impatient and skip chilling the potatoes.
If you can’t find sea asparagus, ogo or finely diced Maui onions work.
In lieu of boiling the potatoes, I cook them in an Instant Pot. Very easy, place the potatoes in a steamer basket add about 1 1/2 cups of water. Settings are: seal, high pressure and cook time is 10 to 15 minutes – depending on the size of the potatoes. Natural release.
Note: The cook time is plus or minus depending on the size of the potatoes.
When buying look for potatoes that fit your steamer basket.
Method: Boil potatoes (or use Instant Pot method) until tender, then chill. Peel potatoes and cut into bite sized pieces. Chop sea asparagus. Mix potatoes with sea asparagus, sesame seeds and cold ginger sauce