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About the Dish

  • Sweet Potato

    Sweet Potato

  • Mixed Mushrooms

    Mixed Mushrooms

  • Green Onion

    Green Onion

  • Ginger

    Ginger

  • Braising Mix

    Braising Mix

  • Edamame

    Edamame

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Radish

    Radish

  • Sesame Oil

    Sesame Oil

  • Miso Paste

    Miso Paste

METHOD

1
MISE EN PLACE • Heat oven to 425°F. • Peel and mince ginger. • Thinly slice green onion, keeping whites and greens separate. • Chop greens. • Slice radishes. • Remove tough mushroom stems. Slice caps.
2
• Place sweet potato on baking sheet and pierce with a fork or knife. • Roast until fork-tender, about 30 minutes.
3
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add mushrooms and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until mushrooms are browned, 4-5 minutes. • Reduce heat to medium. Add onion whites and ginger. Cook, stirring, until fragrant.
4
• Add greens. Cook until wilted, 2-3 minutes. • Add edamame. Reduce heat to low, cover and cook, 4-5 minutes. Taste and adjust seasoning as desired.
5
• In a bowl, whisk together Bragg Liquid Aminos, cider vinegar and 1 tablespoon olive oil. • Toss radishes and onion greens in dressing.
6
In a bowl, mash sesame oil and miso together.
7
• Divided greens and radishes between plates. • Place a split sweet potato on each plate, and top with miso “butter.” Enjoy!