Japanese curry bowl with kumara, carrot and pickled ginger

Preheat oven to 200 degrees Celsius.

Peel the kumara. Cut into 2 cm cubes. Place in a bowl and toss with a little oil and a pinch of salt. Roast for 15 minutes, or until fully cooked.

Place the rice in a small pot and wash under running cold water, until the water runs clear.

Strain off all the water, then add 1.5 cups of water for couples and 2.5 cups for families, and a pinch of salt.

Bring to a boil, stir, then cover and cook on very low heat for 12 minutes.

Turn off and allow to sit, covered.

Peel the carrot and grate it.

Thinly slice the spring onions, keeping the white and green separate.

Roughly chop the coriander.

Add the curry paste to a pot and add 250ml of hot water for couples and 450ml for families.

Heat on medium, stirring constantly until slightly thickened and smooth, it should take a few minutes.

Add the spring onion whites to the pot.

Serve the rice surrounded by curry sauce. Place kumara around bowl, pile pickled carrots and ginger on the rice, then top with spring onions, coriander and sesame seeds.