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  • Recipes

  • Umami-glazed Sweet Potato with Sea Veg Salad

Umami-glazed Sweet Potato with Sea Veg Salad

Umami-glazed Sweet Potato with Sea Veg Salad

By OcadoLifePublished on 20 May 2025Japanese chef, food writer and cookery teacher Yuki Gomi is on a mission to share how nourishing and flavoursome her native food can be. Her Umami-glazed Sweet Potato with Sea Veg Salad ticks the boxes, layering up flavours while providing a source of vitamin C, vitamin A and fibre. Factor in a little extra time to soak the sea veg, as well as time for marinating the tofu in shio koji if you’d like an extra umami hit.
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Time and servings

50 minsTotal time
2Servings
15 minsPrep time
35 minsCooking time

Ingredients

  • 2 sweet potatoes, halved lengthways
  • 1 tsp sunflower oil
  • 1 tbsp umami paste
  • 1 tbsp mirin
  • 150g super-firm tofu
  • ½ tbsp Hanamaruki Ekitai Shio Koji (optional)
  • 10g Clearspring Japanese Sea Vegetable Salad
  • ½ cucumber, halved lengthways, seeds scraped out, thinly sliced into half-moons
  • 1 tbsp Yutaka Yuzu Seasoning
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 2 tsp reduced-salt soy sauce
  • ½ tsp runny honey
  • 1 tsp grated ginger
  • 2 tsp toasted sesame seeds
  • ½ tbsp mixed seeds

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Drizzle the sweet potatoes with the sunflower oil; place cut-side down in a roasting tin. Roast for 30 mins or until softened. Make a glaze by combining the umami paste and mirin in a small bowl. Flip the potatoes and brush them with the mixture. Roast for 5 mins more.

  • Step 2

    Squeeze the excess moisture from the tofu and crumble it into a bowl. If using the shio koji, stir it through the tofu and leave to marinate for at least 15 mins (or up to 2 hrs). Soak the sea vegetables in a bowl of lukewarm water for 10-15 mins, until soft and expanded. Drain and rinse well; set aside. Put the cucumber in a bowl, sprinkle with a pinch of salt and leave to stand for 5 mins. Squeeze with kitchen towel to remove the excess liquid; add to the sea vegetables.

  • Step 3

    To make the dressing, whisk together the yuzu, sesame oil, rice vinegar, soy sauce and honey in a small bowl. Stir in the ginger and sesame seeds.

  • Step 4

    Pour the dressing over the salad; toss to coat and top with the tofu. Serve with the sweet potatoes, scattered with the mixed seeds.