Sweet Potato Dengaku Bowl

A delicious version of the Japanese classic using roasted sweet potato instead of aubergine. Perfect paired with rice or salad.
Serves 4
preparation time 15 mins
Cooking time 35 mins

Ingredients

• 4 Sweet potatoes

For the sauce

• 4 tbsp Clearspring Sweet White Miso
• 2 tbsp Clearspring Hatcho Miso
• 2 tbsp Clearspring Mikawa Mirin
• 2 tbsp Clearspring Rice Malt Syrup

Method

1. Pre-heat the oven to 180c. 
2. Halve the sweet potatoes lengthways, then score the surface of the flesh in diagonal crisscross style; this will help the miso sauce to marinate through the potato. 
3. Place the potatoes onto a lightly greased baking tray and bake in the oven for 30mins. 
4. Mix together the sauce ingredients in a bowl and reserve until required. 
5. Once the potatoes are soft and cooked through, switch over to the grill then evenly spread the miso mixture onto the scored surface of the sweet potatoes. 
6. Place under a med-high grill and cook for a further 5-7 mins or until the miso sauce goes bubbly and golden brown. 
7. Sprinkle on some white and black sesame seeds and serve on their own or with some of Clearspring’s quick cook rice and quinoa. 

Chef

Recipe by Jay Morjaria
www.jaymorjaria.com
@chefjaymorjaria