Koji Sweet Potato Recipe

Preheat & Toss

Preheat oven to 220°C (425°F). In a large bowl, toss the cubed sweet potatoes with 2 tbs neutral oil, 2 tbs koji powder, 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.

Roast

Spread sweet potato cubes in a single layer on a rimmed baking sheet lined with parchment. Roast for 25–30 minutes, turning once halfway, until edges are golden and cubes are tender. If using larger pieces, roast up to 35 minutes. Remove from oven and let rest 5 minutes.

While potatoes roast, heat 1 tbs sesame or neutral oil in a large skillet over medium-high heat. Add sliced garlic and cook 20–30 seconds until fragrant but not browned. Add halved baby bok choy cut-side down in an even layer. Cook 2–3 minutes until charred at contact. Flip and pour 1 tbs light soy sauce and 1/2 tsp rice vinegar over leaves, sprinkle 1/4 tsp salt, and cook 1–2 more minutes until stems are just tender. Remove from heat and keep warm.

In a bowl whisk together 1/2 cup peanut butter, 1 tbs annatto oil, 1.5 tbs fresh lime juice, 1 tbs soy sauce, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/2 tsp smoked paprika and 1/4 tsp salt. Add warm water, 1 tbs at a time, and whisk until you reach a smooth pourable consistency (about 3 tbs total). Taste and adjust: more lime for brightness, more water to thin, more annatto for color.

Toast the dried morita chilies in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with 1/2 cup hot water; let soak 10 minutes until softened. Meanwhile char the quartered tomato and quartered onion in the skillet (or under broiler) until blackened in spots, about 5–7 minutes, turning as needed. Combine softened chilies (reserve soaking liquid), charred tomato, charred onion, 1 garlic clove, 1 tbs lime juice and 1/2 tsp salt in a blender or food processor. Purée, adding a tablespoon or two of the reserved soaking liquid to reach a chunky-salsa consistency. Taste and adjust salt or lime.

On a serving platter or individual plates, arrange roasted koji sweet potato cubes. Spoon peanut-annatto sauce over or alongside the potatoes. Nestle the charred bok choy beside the potatoes. Dot or spoon salsa morita over some potato pieces for smoky heat and color contrast.

Scatter chopped cilantro and toasted chopped peanuts over the dish. Finish with flaky sea salt and a squeeze of lime to taste. Serve warm.