Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and slice sweet potato into ¼-inch-thick rounds.

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!)

Fluff rice with a fork; stir in edamame.

Divide rice between bowls; top with meatballs and sweet potato tempura. Drizzle everything with sauce. Garnish with scallion greens and sesame seeds. Serve.