Okinawa Sweet Potato Salad Recipe

Make marinade

In a small bowl combine soy sauce, mirin, water, and sugar. Stir until sugar dissolves. Set aside to cool to room temperature.

Cook eggs

Bring a medium pot of water to a rolling boil. Using a spoon, gently lower eggs into boiling water and cook for 6 minutes for jammy centers. Prepare an ice bath while eggs cook.

Immediately transfer eggs to the ice bath to stop cooking; cool 5 minutes. Peel carefully.

Place peeled eggs in a small zip-top bag or jar, pour cooled marinade over eggs, remove excess air, and chill at least 4 hours or overnight for best flavor.

Using a mandoline or very sharp knife, slice extra Okinawa sweet potato paper-thin (about 1–2 mm). Pat slices very dry with paper towels to prevent oil spatter.

Heat neutral oil in a medium heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, test with one slice — it should sizzle immediately and float.

Fry slices in small batches until crisp and edges curl, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray. Immediately sprinkle fine sea salt while still hot. Let cool — chips will crisp further.

Wash and scrub the sweet potatoes and Yukon golds. Leave skins on or peel according to preference. Cut into 1–1.5 inch chunks so they cook evenly.

Place potatoes in separate pots (optional) or one pot with enough cold salted water to cover. Bring to a simmer and cook until tender when pierced with a fork: Yukon golds 10–12 minutes, Okinawa sweet potatoes 12–15 minutes depending on size. Avoid overcooking to keep texture.

While potatoes cook, julienne the Japanese cucumber into matchsticks, thinly slice carrot into matchsticks, and mince red onion finely. Place cucumber and carrot in a small bowl, toss with 1 tsp rice vinegar and a pinch of salt, let sit 5 minutes, then drain excess liquid.

Drain potatoes and return to warm pot for 1–2 minutes to let steam off excess moisture. For a traditional Japanese potato salad texture, roughly mash the Yukon golds until mostly smooth but leave some small chunks. For the Okinawa sweet potatoes, lightly mash so there are visible purple streaks and some texture remains. Combine both potatoes in a large mixing bowl.

In a small bowl whisk together Japanese mayonnaise, remaining 1 tbs rice vinegar, granulated sugar, Dijon mustard, salt, and black pepper until smooth.

Fold the drained cucumber, carrot, and minced red onion into the potatoes. Add the mayonnaise dressing in two additions, mixing gently after each addition until you reach your desired creaminess. Taste and adjust seasoning with salt, pepper, or a touch more vinegar if needed.

Remove ajitama from marinade and slice in half lengthwise. Reserve a few tablespoons of marinade for drizzling if desired.

Spoon potato salad onto serving plates or a communal platter, shaping into a mound with a slight cavity on top if desired.

Place two halved ajitama on the side of each portion. Nestle a small handful (about 1 tbs) of ikura on top or in the cavity of the salad for a briny pop.

Arrange a few fried sweet potato chips protruding from the salad for height and crunch. Scatter blanched sea asparagus around the plate and drizzle a teaspoon of reserved ajitama marinade over the eggs or salad sparingly.

Finish with a sprinkle of thinly sliced chives and an optional crack of fresh black pepper. Serve immediately so chips remain crisp.