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Miso Sweet Potato Donburi Fill 1 Created with Sketch.

with Cabbage Slaw & Black Garlic Mayo

  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 940 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s donburi—or Japanese rice bowls—highlight sweet potatoes, sliced and coated with umami-rich miso paste before roasting.

Miso Sweet Potato Donburi with Cabbage Slaw & Black Garlic Mayo
  • 1 cup Sushi Rice
  • 2 Cage-Free Farm Eggs
  • 1 lb Sweet Potatoes
  • 2 Scallions
  • ½ lb Cabbage
  • ¼ cup Mayonnaise
  • 2 cloves Black Garlic
  • 1 Tbsp Mirin
  • 3 Tbsps Sweet Chili Sauce
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 1 tsp Furikake

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. In a large bowl, whisk together the miso paste and 2 tablespoons of olive oil until smooth. Add the sliced sweet potatoes; season with salt and pepper. Toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Cook the rice:

While the sweet potatoes roast, thoroughly rinse the rice under cold water. In a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the mirin and half the vinegar. Cover to keep warm.

Cook the rice:
Make the soft-boiled eggs:
3 Make the soft-boiled eggs:

While the rice cooks, carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.

4 Prepare the remaining ingredients:

While the eggs cook, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the garlic.

Prepare the remaining ingredients:
Make the slaw:
5 Make the slaw:

While the rice continues to cook, in a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

6 Season the mayonnaise & serve your dish:

While the slaw marinates, in a bowl, combine the chopped garlic, mayonnaise, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Serve the cooked rice topped with the roasted sweet potatoes, slaw, and soft-boiled eggs. Garnish with the furikake and sliced green tops of the scallions. Serve the seasoned mayonnaise on the side. Enjoy!

Season the mayonnaise & serve your dish: