Name: Teriyaki swede bowls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Japanese
Ingredients: 700-800g swede peeled and cut into small chunks; oil for roasting; ½ cucumber sliced; 2 tbsp pickled red onions; 1 tbsp pickled ginger chopped, plus 1 tsp of the pickling brine; 200g edamame beans; 500g cooked jasmine rice; 1 tsp black sesame seeds; 3 tbsp light soy sauce; 3 tbsp mirin; 3 tbsp sake; 1 tbsp caster sugar

700-800g swede
peeled and cut into small chunks
oil
for roasting
½ cucumber
sliced
2 tbsp pickled red onions
1 tbsp pickled ginger
chopped, plus 1 tsp of the pickling brine
200g edamame beans
500g cooked jasmine rice
1 tsp black sesame seeds

TERIYAKI SAUCE

3 tbsp light soy sauce
3 tbsp mirin
3 tbsp sake
1 tbsp caster sugar

Method

step 1
Whisk together the sauce ingredients in a pan, then bring to a simmer over a low heat and cook for 5 mins until glossy.
step 2
Heat the oven to 190C/170C fan/gas 5. Put the swede on a roasting tray and toss with a little oil. Roast for 15-20 mins until just tender, then add the sauce. Toss and continue to roast until glazed and sticky.
step 3
Toss together the cucumber, onions and ginger in a bowl with the brine. Warm through the edamame following pack instructions.
step 4
To serve, divide the rice between bowls. Top with the swede, cucumber and edamame, and sprinkle over the sesame seeds.