Food

Miso Ginger sauce

Pan-Griddled Sweet Potatoes With Miso-Ginger Sauce

Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from “In My Kitchen,” by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. I usually just top with kale chips and serve as a salad. Not surprisingly, the sauce is good on them, too.

INGREDIENTS

  • 4 sweet potatoes, scrubbed
  • 1 clove garlic, chopped
  • 1 (1-inch) knob of fresh ginger, peeled and grated
  •  A few pinches of sugar or 2 teaspoons mirin
  • 1 heaping tablespoon white miso
  • 1 tablespoon unseasoned rice wine vinegar
  • 1 tablespoon light sesame oil or other neutral oil, plus more for the pan
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons toasted black sesame seeds, for garnish

PREPARATION

  1. Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
  2. While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.
  3. Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
  4. Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.