Miso Sweet Potato Donburi with Cabbage Slaw & Black Garlic Mayo

Miso Sweet Potato Donburi

with Cabbage Slaw & Black Garlic Mayo

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 970 Cals/serving
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Tonight’s donburi—or Japanese rice bowls—highlight sweet potatoes, sliced and coated with umami-rich miso paste before roasting. Tangy-sweet slaw, sushi rice, and a rich soft-boiled egg add even more flavors and textures to every bite.

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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. Peel the sweet potatoes, then cut into 1/4-inch-thick rounds. In a large bowl, whisk together the miso paste and 1 tablespoon 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.

Cook the rice:
2 Cook the rice:

While the sweet potatoes roast, thoroughly rinse the rice under cold water. In a small saucepan, combine the rinsed rice, a big pinch of salt, and 1 1/4 cups 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.

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.

Prepare the remaining ingredients:
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.

Make the slaw:
5 Make the slaw:

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.

Season the mayonnaise & serve your dish:
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 with the seasoned mayonnaise on the side. Enjoy!

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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. Peel the sweet potatoes, then cut into 1/4-inch-thick rounds. In a large bowl, whisk together the miso paste and 1 tablespoon 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 rinsed rice, a big pinch of salt, and 1 1/4 cups 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:

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 with the seasoned mayonnaise on the side. Enjoy!

Season the mayonnaise & serve your dish: