Hot And Sticky Kūmara Rice Bowl

1.	Cook the rice per the instructions on the packet, add the mirin and set aside.
2.	Give the kūmara a little toss in salt, pepper and vegetable oil, put in a roasting dish and cook at 180°C until it is soft to the touch, about 20 minutes.
3.	Then mix the garlic, ginger, soy sauce, sriracha, maple syrup, sesame oil and sesame seeds, toss in the kūmara and pop it back into the oven for another 10 minutes until it gets soft, sticky and golden.
4.	Set aside.
5.	Season the eggs with salt, white pepper and whisk in a little drizzle of soy sauce.
6.	Cook with butter until you have a soft scramble.
7.	Set these aside.
8.	Cook the frozen peas.
9.	Then this dish is all about building the flavours.
10.	Now we start building our rice bowl – I always make this in a large bowl but you can make it in individual portions, too.
11.	I start with the rice as a base, then add the egg and the peas, all in different corners of the rice.
12.	Then comes the sticky kūmara and any juices left on the tray, and the fresh bits such as the coriander, spring onions, carrots and cucumber.
13.	Sprinkle with chopped dry roasted peanuts and you will have a rainbow bowl of delish.
14.	I always keep a soy/ wasabi combo handy for an extra kick.

Tags: Issue 234

	2 cups sushi rice
	20ml mirin
	3 medium-sized kūmara, cut into bite-sized pieces
	vegetable oil
	½ teaspoon garlic
	½ teaspoon fresh ginger
	2 tablespoons soy sauce, plus a little extra
	4 teaspoons sriracha hot sauce
	1 tablespoon maple syrup
	3 teaspoons toasted sesame oil
	20g toasted sesame seeds
	4 eggs
	20g butter
	30g frozen peas
	1 handful chopped coriander
	20g spring onions, thinly sliced
	2 carrots, cut into ribbons
	½ cucumber, thinly sliced
	25g dry roasted peanuts, chopped