“A Bowl of Umami Magic”
A Kiwi–Asian comfort bowl: miso-rich, five-spice warmed, and finished with a punch of Filipino suka pinakurat. Cozy, nourishing, and deeply satisfying.
I’ve cooked this Winter fav for family and whānau and they’ve all wanted the recipe, so I'm sharing the love.
For me, this is my post-workout breakfast on cold mornings. It’s a high-GI combo with slow-digesting starches from taro/kūmara, add in your protein quota and you'll be replenished. Its also super budget friendly, especially if you stick to seasonal veg and freezer specials. If you use a pressure/multi-cooker it’s about 20 minutes, even from frozen. That’s hot kai before your toes thaw.
Note on the photo: it’s AI-generated because my food pics are tragic and flavour is the priority. The recipe is real, tested, and so good. Trust fall me on this.
The Vibe
Soft with tender chicken, earthy taro, and a tangy–savoury kick. Perfect for slow mornings, post-gym recovery, or when you need a soul reset.
Why you’ll love this
Umami bomb from miso + garlic + ginger
Warming five-spice depth
Bright, spicy finish with suka pinakurat
Meal-prep friendly and easily veganised
That chewy rice-cake texture is everything
Ingredients (serves 2)
Base
½–1 cup sliced rice cakes (tteok, mochi, or pitha) – fresh or soaked if dried
1 cup water (+ ½ cup if using rice cooker)
1 heaped tbsp white/yellow miso
1 tsp Chinese five-spice
1 bone-in chicken thigh (170–225 g)
½ cup cubed taro
½ cup cubed pumpkin or kūmara (sweet potato)
3–4 garlic cloves, chopped
1 tbsp fresh ginger, minced
1 onion, sliced
1 tbsp suka pinakurat
For the best chew, use packaged Korean tteok or Japanese mochi logs – they hold their shape and give that satisfying bounce when simmered.
Greens & garnishes
Handful garlic chives or spring onions
Handful leafy greens (spinach, bok choy, silverbeet) or edamame/peas
