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20minutes
Wash the sweet potatoes well and cut into slices of about 1 cm. Match the dressing ingredients to the bowl.
Heat olive oil in a frying pan, add sweet potatoes and rosemary, and bake slowly over low heat. Turn it over and season with salt and pepper.
When the sweet potatoes are 70% cooked, add the roasted soybeans.
Add dressing and lightly entangle throughout.
・ A recipe for 2 to 4 servings of hot sweet potato salad by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ The point is to slowly cook the sweet potatoes over low heat.
・ The warmer the fragrance, the more delicious it is.
-Ideal for garnishing meat.
・ The combined wine is Château-Chalon DOMAINE BERTHET BONDET in the Jura region of France. It has a nutty scent and goes well with soybeans.
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