Gyoza Meatballs & Edamame Rice Bowls

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a medium bowl, gently combine pork*, scallion whites, ginger, panko, garlic powder, 1 TBSP soy sauce, 2 tsp sesame oil, and salt (we used ½ tsp; 1 tsp for 4 servings). (For 4, use 2 TBSP soy sauce and 4 tsp sesame oil.)

Form into 10-12 1½-inch meatballs (20-24 meatballs for 4).

Arrange meatballs on a lightly oiled baking sheet. Roast on top rack until cooked through, 14-16 minutes.

Meanwhile, in a large bowl, combine tempura batter mix, ⅓ cup cold water, and 1 tsp salt (⅔ cup cold water and 2 tsp salt for 4 servings). (TIP: If batter seems too thick, stir in more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.) Stir sweet potato into batter until fully coated.

Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated sweet potato in a single layer. Cook, turning once or twice, until golden brown, 4-6 minutes. TIP: To prevent sticking, don't flip until the edges appear to be golden brown.

Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.

In a small bowl, combine umami ginger sauce, remaining sesame oil, and 2 tsp soy sauce (4 tsp for 4 servings). (Be sure to measure the soy sauce—we sent more!)