Japanese Style Rice Bowl
Serves 4
Ingredients
- 2 cups Japanese short-grain rice
- 500 g tempeh or chicken, sliced
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake (or dry white wine)
- 1 tbsp honey or sugar
- 1 tsp grated ginger
- 1 garlic clove, minced
- 4 eggs
- 1 bunch baby turnips, halved and steamed for 6 minutes
- 1 wombok cabbage, julienned
- 1 cucumber, sliced
- 2 spring onions, sliced
- 1 avocado, sliced
- 1 sheet nori, shredded
- 1 tbsp toasted sesame seeds
Method
Yuzu Kosho Mayo
- 80 ml soy milk (Bonsoy)
- 1 tbsp yuzu juice
- 3 tsp yuzu kosho paste, or to taste
- ½ tbsp Dijon mustard
- 250 ml organic unrefined sunflower seed oil, avocado oil, or good-quality oil of your choice
- Place all ingredients and a good pinch of sea salt in a blender jug, or a tall jug if using a stick blender.
- Blend for 20 seconds, or until thick and emulsified.
Other Ingredients
- Cook the rice according to the package instructions.
- Mix the soy sauce, mirin, sake, honey, ginger and garlic.
- Marinate the tempeh or chicken for 10 minutes.
- While the protein is marinating, make the yuzu kosho mayo.
- Pan-fry the chicken over medium-high heat until cooked and glazed.
- Add the eggs to boiling water and cook for 9 minutes. Drain and plunge into ice water. When cool, peel and halve.
- Divide the rice among bowls.
- Top with the chicken or tempeh, eggs, vegetables and yuzu kosho mayo.
- Garnish with nori and sesame seeds.
- Optional: Add pickled ginger for a Gaia-style touch. Additional vegetables, such as shiitake mushrooms and eggplant, can also be added, along with kimchi or other condiments.
