Fall-Colored Japanese Style Sweet Potato Salad

• 1 medium Sweet potato
• 1/3 Carrot
• 6 to 7 Green beans
• 2 Chikuwa
• 2 tbsp Mayonnaise
• 2 tsp Soy sauce
• 1/2 tsp Japanese mustard
• 1 tsp Sesame oil
• 1 Sesame seeds

1. Cook the sweet potatoes using your favorite cooking method until tender.
2. (I steam them whole.)
3. Mash up roughly.
4. Cut the carrot into short rectangular slices.
5. Cut the green beans into the same length as the carrot slices.
6. If you even out the carrot and green beans, it will look very nice.
7. Blanch both in salted water.
8. Add the carrot first, and the green beans after a minute.
9. Drain them while they're tender but still with a little bite to them.
10. Cut the chikuwa sticks in half, and slice thinly lengthwise.
11. Mix the ingredients together.
12. Mix everything together lightly.
13. Transfer to serving plates and scatter some sesame seeds (black or white) on top.

carrot, green beans, chikuwa, mayonnaise, soy sauce, japanese mustard, sesame oil, sesame seeds

Taken from cookpad.com/us/recipes/167717-fall-colored-japanese-style-sweet-potato-salad (may not work)