Roasted Japanese Kumera with Cashews


2 cups kumera (sweet potato), cut into chunks

1 tbls rice bran oil

1½ tbls umeboshi (plum) vinegar

1 tsp mirin

1 tbls light soy sauce

1 tbls dashi powder

1 tbls rice syrup or raw honey

1 cup cashews, dry roasted

Garnish with coriander leaves


Place the sweet potato on an oven tray coated in the oil, and roast at 180 degrees C for about 20-30 minutes, or until golden.

Combine the rest of the ingredients, apart from the coriander. Whilst the sweet potato is still warm pour the dressing over the sweet potato. Serve garnished with coriander.