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teriyaki yam bowl with white rice, roasted sweet potato, radishes, edamame and carrots in a blue and white bowl

Teriyaki Garnet Yam Bowl

edamame, sesame seeds, yams

STARS

This is the kind of experience that chopsticks dream of. Toss gorgeous roasted yams with steamed edamame, crunchy carrots, and sweet corn then nestle them on a bed of white rice. The whole dish gets a distinctive sweet kick thanks to teriyaki sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Pickled Carrots

  • ½ cup water
  • 1 cup rice wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup matchstick carrots
  • 2 Persian cucumbers, sliced into half-moons

Yams

  • 6 sweet potatoes or yams, diced into 1-inch pieces
  • 2 tablespoons canola oil
  • 2 scallions, minced

Teriyaki Sauce

  • ½ cup soy sauce
  • 1/3 cup water
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 1/4 cup sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • Salt and pepper to taste

Serving

  • 1 cup white rice
  • 1 cup corn kernels
  • 2 tablespoons canola oil
  • 1 cup edamame
  • 2 radishes, sliced thinly
  • 1/4 cup black and white sesame seeds
  • 1/4 cup fried garlic chips
  • 1/2 cup cilantro, chopped
Directions
1
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the carrots and cucumbers in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
2
Preheat the oven to 400°F.
3
On a baking sheet, toss the yams with the oil and a big pinch of salt and pepper. Roast for 15-20 minutes, until tender.
4
In a medium saucepan, heat the soy sauce, water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. Simmer for 20 minutes, then use a strainer to remove the vegetables. 
5
In a small bowl, combine the cornstarch with 1 tablespoon water to form a paste. Whisk the cornstarch slurry into the teriyaki sauce until thickened. Remove from the heat.
6
Meanwhile, in a small saucepan, bring the rice, 2 cups of water and a pinch of salt to a simmer. Reduce heat to low, cover, and cook until the grains are tender, about 20 minutes. 
7
On a baking sheet, toss the corn with the olive oil and a pinch of salt and pepper and roast for 10 minutes. Remove from the oven and toss with the edamame.
8
Toss the roasted yams with the teriyaki sauce and scallions to coat.
9
Divide the rice between bowls. Top with teriyaki yams, corn and edamame, radishes, sesame seeds, garlic chips and cilantro.

Teriyaki Garnet Yam Bowl

edamame, sesame seeds, yams

STARS

This is the kind of experience that chopsticks dream of. Toss gorgeous roasted yams with steamed edamame, crunchy carrots, and sweet corn then nestle them on a bed of white rice. The whole dish gets a distinctive sweet kick thanks to teriyaki sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Pickled Carrots

  • ½ cup water
  • 1 cup rice wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup matchstick carrots
  • 2 Persian cucumbers, sliced into half-moons

Yams

  • 6 sweet potatoes or yams, diced into 1-inch pieces
  • 2 tablespoons canola oil
  • 2 scallions, minced

Teriyaki Sauce

  • ½ cup soy sauce
  • 1/3 cup water
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 1/4 cup sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • Salt and pepper to taste

Serving

  • 1 cup white rice
  • 1 cup corn kernels
  • 2 tablespoons canola oil
  • 1 cup edamame
  • 2 radishes, sliced thinly
  • 1/4 cup black and white sesame seeds
  • 1/4 cup fried garlic chips
  • 1/2 cup cilantro, chopped

Directions

1
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the carrots and cucumbers in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
2
Preheat the oven to 400°F.
3
On a baking sheet, toss the yams with the oil and a big pinch of salt and pepper. Roast for 15-20 minutes, until tender.
4
In a medium saucepan, heat the soy sauce, water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. Simmer for 20 minutes, then use a strainer to remove the vegetables. 
5
In a small bowl, combine the cornstarch with 1 tablespoon water to form a paste. Whisk the cornstarch slurry into the teriyaki sauce until thickened. Remove from the heat.
6
Meanwhile, in a small saucepan, bring the rice, 2 cups of water and a pinch of salt to a simmer. Reduce heat to low, cover, and cook until the grains are tender, about 20 minutes. 
7
On a baking sheet, toss the corn with the olive oil and a pinch of salt and pepper and roast for 10 minutes. Remove from the oven and toss with the edamame.
8
Toss the roasted yams with the teriyaki sauce and scallions to coat.
9
Divide the rice between bowls. Top with teriyaki yams, corn and edamame, radishes, sesame seeds, garlic chips and cilantro.