We can't wait for the arrival of freshly harvested new season Kumara Beauregard from Dargaville in next week's Huckleberry Organic Fruit & Veg Box. Grown organically, these sweet kumaras are the stars of this week's Asian-inspired recipe: Teriyaki-Glazed Kumara.
Picture tender Kumara cubes, lovingly glazed in a mouthwatering homemade teriyaki sauce, creating a delicious blend of sweet and savoury. Try the recipe today.
Ingredients:
- 2 medium-sized Kumara Beauregard, peeled and cut into 1-inch cubes
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
- Sesame seeds and sliced green onions, for garnish
- Cooked rice or quinoa, for serving
Instructions:
Prepare the Kumara:
Peel the Kumara Beauregard and cut them into 1-inch cubes. Rinse them under cold water and pat dry with paper towels.
Make the Teriyaki Sauce:
In a small bowl, whisk together soy sauce, mirin, honey or maple syrup, rice vinegar, minced garlic, and grated ginger. Set aside.
Sauté the Kumara:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed Kumara and sauté for 5-7 minutes, stirring occasionally, until the Kumara starts to brown and become tender.
Add the Teriyaki Sauce:
Pour the prepared teriyaki sauce over the sautéed Kumara in the skillet. Stir well to coat the Kumara evenly with the sauce.
Simmer and Glaze:
Reduce the heat to medium-low and let the Kumara simmer in the teriyaki sauce for another 5-7 minutes, or until the sauce thickens and glazes the Kumara cubes. Stir occasionally to ensure the Kumara is well-coated and absorbs the flavors.
Serve:
Remove the skillet from the heat. Transfer the teriyaki-glazed Kumara to a serving dish. Sprinkle sesame seeds and sliced green onions on top for garnish.
Enjoy:
