Italian
Sweet Potato Tataki
by Chef in Camicia · 306K subscribers on YouTube
A vegan twist on the classic Japanese tataki, using sweet potato instead of fish. Roasted, torched, and coated in sesame seeds, served with a vegan mayo and garnished with edible flowers and basil.
- Prep
- 15 min
- Cook
- 1h
- Total
- 1h 15min
- Servings
- 1
- Difficulty
- easy
Ingredients
13 items- 1 pcsSweet Potato
- Paprikato taste
- Saltto taste
- Oilfor rubbing (vegetable oil)
- Extra Virgin Olive Oilfor brushing
- Semi di Sesamo Bianchi e Nerimixed
- Bevanda di Soiafor the vegan mayo
- 120 mlSeed Oilfor the vegan mayo
- Mustardto taste
- Lemon Juiceto taste
- Salsa piccanteto taste (added to the mayo)
- Fiori di Ibisco(optional) — edible, for garnish
- Foglioline di Basilico(optional) — fresh, for garnish
Method
- Rub the skin of the sweet potato with oil, paprika, and salt.
- Wrap in parchment paper and cook in an air fryer oven until tender (about 1 hour).
- Once cooked, remove the skin and cut the flesh into a rectangular block.
- Use a blowtorch to lightly char the surface of the block.
- Brush with extra virgin olive oil and roll in a mixture of white and black sesame seeds.
- Prepare the vegan mayo: blend soy milk, vegetable oil, salt, mustard, lemon juice, and hot sauce until emulsified.
- Plate the tataki, garnish with edible hibiscus flowers and fresh basil leaves.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
