Japanese
Japanese
Grilled Cauliflower with sake and butter
A umami-rich take on Cauliflower Bowl, built on sake and butter and finished the way we like...
Japanese · Breakfast
Slow-Cooked Sweet Potato with miso and mirin
This Japanese Shakshuka leans on miso and mirin to do the heavy lifting. We slow-cook the Sweet Potato for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the miso and mirin elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the soy sauce and the rest of the miso and mirin flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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