STICKY GINGER & SOY KUMARA
This is a condiment I created to add to our hoisin beef cheek dish. With some creamy Japanese mayo and some pickles, everything married in really well together. The Kumara dish, however, can be used to go with any Asian influenced protein or something like pak choy which would be lovely.
prep time: 35 mins
equipment: small roasted tray and a large non-stick pan
ingredients:
800g orange kumara
150g brown sugar
2 tbsp cooking oil
1 tbsp sesame oil
1 medium to large onion
10g crushed garlic
20g crushed ginger
8g crushed chilli(optional quantity)
75ml rice vinegar
75ml light Japanese soy sauce
30ml lime juice
15g sesame seeds
method:
Preheat oven to 230 degrees.
You can either peel the Kumara or scrub the skin and leave it on. Cut the Kumara into pieces of about 1.5-2 inch sizes. I like to cut on angles as I find squares quite boring looking. In a large bowl toss the Kumara with 1 tbsp of cooking oil and 50g of brown sugar. Place in oven and cook for between 20-25mins until soft in the centre and a bit coloured on the outside. If the edges are slightly burnt that is fine. I like to take it that far.
While the Kumara is in the oven peel your onion and finely slice it. Place it in your pan with remaining cooking oil, the sesame oil, ginger, garlic and chilli. Gently fry this mixture off till nicely coloured. Add in remaining ingredients including the rest of the sugar. This mixture will need to cook out for about 10 mins at medium heat. Keep an eye on it. You are looking for it to thicken to a sugar syrup-like consistency. Leave to cool.
You can now toss your slightly cool Kumara through with your sugar mixture.
At the restaurant, I like to use it at room temperature. The sauce is a bit more sticky like this. You can also re-toss to keep the Kumara nice and glazed before serving.
