Cut Japanese sweet potato into approximately 3/4 inch (2 cm) slices.
Fill small sauce pan halfway with water and add slices of sweet potato. Turn stove on high; bring water to a boil.
Reduce heat if water begins to boil over.
After 4-5 minutes, poke sweet potato slices with fork.
Once fork pokes through the sweet potato easily, remove from water with a strainer. Set aside.
Later, when sweet potato has cooled, cut into small cubes.
Remove peel and chop onion (see size in photo) and finely chop garlic.
Peel and finely grate ginger.
Peel and chop lotus root into 1 cm wide slices and then into small cubes.
Finely chop red pepper.
Thinly slice perilla (shiso) leaves to garnish.
Spoon miso into a small dish and mix with water.
Turn stove on. Add sesame oil to pan on low heat.
Add chopped onion to fry pan. Stir occasionally.
Once the onion begins to soften, add finely chopped garlic to the fry pan.
Once garlic begins to turn golden brown (1- 2 minutes), add chopped lotus root and finely chopped red pepper.
Once all the added vegetables have softened (another 1 - 2 minutes), add finely grated ginger and minced chicken.
Continue to cook on low heat, stirring occasionally, until the chicken is fully cooked.
Finally, add the cubes of sweet potato and stir.
Add soy sauce (or gluten-free alternative) to the fry pan. Stir.
And then add the mix of miso and water. Stir in.
Add sake (optional). Stir.
Continue to cook. Once most of the liquid has boiled off, turn off heat.
Serve in a bowl (or directly onto the lettuce).
Scoop nikumiso on top of each lettuce leaf.
Garnish with sliced perilla (shiso).
Mix rice wine vinegar and freshly ground black pepper to make a dipping sauce.
Miso: I used organic Hikari brand koji miso.
Vegetables: if you do not have access to lotus root or Japanese sweet potato, you can substitute any vegetable that you would like: zucchini, green onion, carrot, or mushroom.
If you are on a low carb diet, you may want to substitute these starchy vegetables (lotus root and sweet potato) out for lower carb options.
Soy sauce: to make this recipe gluten-free, use gluten-free soy sauce, gluten-free tamari, coconut aminos, or liquid aminos.