KARATORI NO GOMA AE
(KARATORI WITH SESAME DRESSING)
Karatori is the stem part of karatori yam. The skin is removed and then dried to preserve the vegetable. It is a dish that is commonly served in shojin ryori during autumn.
HOW TO MAKE:
Remove the skins of the karatori. In a large pot filled with water, bring to boil and add a small amount of vinegar before boiling the karatori.
Drain the karatori using a strainer and remove any excess moisture using a paper towel.
Grind the sesame, sugar, soy sauce, mirin or sake in a pestle and mortar. Season to taste.
Cut the karatori into bite sized pieces and mix with the sesame dressing made in step 3.
You can also add some karashi mustard.
Be careful not to overboil the karatori. It will lose its crunchy texture.
If it still taste astringent, leave it to soak in water to remove. However, the crunchy texture will be lost.
250g stems of karatori yam
2 ½ tablespoons sesame
3 tablespoons sugar
2 1/3 tablespoons soy sauce
A little mirin (sake also okay)