I absolutely love Japanese cooking because most often that not the recipes are simple, they require only a handful of ingredients (albeit very specific and traditional) and pack my favorite flavors. Miso, miso and miso.
Check you this black rice with green soybeans and miso eggplant. Kinda similar stuff.
This sweet potato dish is so beautiful. It’s very simple and does not require much attention to put together. With an oven and a rice cooker, It can easily become a favorite weeknight staple. Also, it only requires a handful of ingredients.
If you don’t have wild rice, you can definitely substitute for brown rice. Been there, done that. Deeelicious.
Ginger and miso sweet potato with wild rice
- 2 tsp grated fresh ginger
- 3 tsp white miso
- 2 TBSP apple cider vinegar
- 2 tsp tamari
- 1.5 tsp sesame oil + 1 tsp
- 2 TBSP coconut oil
- 4 small sweet potatoes, halved lengthwise and scored crosswise
- 1/4 cup toasted sesame seeds (I used mixed white and black sesame)
- 1 cup wild rice
- 1 cup white Japanese rice
- handful of chopped parsley
- Preheat the oven to 200C and line a tray with baking paper.
- Combine all the spices: ginger, miso, apple cider vinegar, tamari, coconut oil and 1.5 tsp sesame oi, in a large bowl.
- Add the halved sweet potatoes and toss to coat well.
- Line the potatoes in the baking tray and bake for 20 minutes. (You will have leftover ginger miso dressing in the bowl. Reserve it.)
- Add the wild rice and white rice to the rice cooker and top with water as indicated by the rice cooker. Let it cook.
- After 20 minutes, take the potatoes out of the oven and brush the leftover ginger miso sauce on top, sprinkle sesame seeds on top, then return to the oven at 160C for another 10 minutes.
- Once the rice is cooked, add 1 tsp sesame oil, all the leftover sesame seeds and a handful of parsley and toss thoroughly to combine.
- Scoop the rice on a serving platter, top with sweet potatoes and serve warm.