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.