U.S. Sweet Potato and Kimchi Balls with Shiitake Seaweed Aioli

Cook both sweet potatoes in the oven at 250°C until very soft. Cut open and steam out.

Scrape out one of the two sweet potatoes, weigh it and then salt it with 2 percent of its own weight. Add water and ferment sweet potato in a jar at room temperature for 2-3 days.

Properly store and set the second sweet potato aside for later.

Juice a box of shiitake mushrooms.

Boil the juice and add some salt, as desired.

Add salt to another box of shiitake mushrooms and let them sweat in a warm place.

Pour the mushroom juice into a jar. Leave the jar at room temperature for 1-2 days (for fermentation).

Mix both sweet potatoes (the fermented drained and the normal cooked).

Stir together with cold béchamel sauce.

Combine kimchi, cilantro, cheddar, garlic and season with salt, pepper, lime juice and sesame oil.

Mix in Panko breadcrumbs until a malleable mass is formed. Let it sit for half an hour.

Form into balls and freeze on a baking sheet. Coat with sourdough crumbs while frozen.

Bake the balls at 180°C.

Open the jar and boil the complete measures and reduce by half.

Take out the mushrooms and allow them to dry a little. Then chop.

Boil down the juice.

Mix milk with xanthan in the thermomix until smooth. Add seaweed, mushroom powder, dark soy sauce and miso and blend until smooth.

Season with the mushroom juice, lime juice, light soy sauce and fold in the chopped mushrooms.