Japanese Rice Bowl
I went to Japan last year and became obsessed with everything about it. I eat mainly vegan anyway and Japanese ingredients are an easy way to create beautiful flavours. When I went from Tokyo to Izu on the train, I grabbed a classic bento box which is basically a takeaway lunch. Everyone does these in Japan and they are often sold in train stations. This sort of format reminds me of that experience and it can be adapted at home. Essentially it’s a box packed full of exciting things with a good sauce. You can mix this with most quick-cook veg and it’s really the simple dressing that gives it the Asian feel.
Serves 2
Ingredients:
100g mushrooms (I used enoki but any would be nice, make sure for chestnut and button that you slice)
2 pak choi, sliced into quarters (I used a baby pak choi, so I used 4)
1/2 carrot, thinly sliced into sticks
1/3 cucumber, thinly sliced into sticks
2 handfuls bean sprouts
100g edamame ( I used frozen)
160g cooked rice (I love short grain brown rice and always have a batch that I use during the week for lunches.)
2 handfuls coriander leaves
Handful salted peanuts, roughly chopped
2 handfuls spinach, chopped
2 tbsp extra toasted sesame seed oil
1 tbsp sesame seeds
For the dressing:
6 tbsp toasted sesame seed oil
1 tbsp soya sauce
3 tbsp apple cider vinegar/ rice vinegar
Zest and juice of a lime
Small pinch of sugar, optional
Set a pan to a medium to high heat and when hot, add the sliced mushrooms to dry-fry for a minute. When they start to colour turn them over and do another minute. Try not to move them. Then add a tablespoon of the sesame oil and season with salt and pepper. Fry for a few seconds and scrape on top a plate. Then add the pak choi with another spoonful of sesame oil and fry for 2-3 minutes until a little soft but still with some bite. You could add a pinch of dried chilli flakes here if you liked. Then remove from heat.
Boil a kettle and add the edamame to a bowl. Then pour the boiled water over the bowl and leave for a couple of minutes and then drain.
Mix all the ingredients together for the dressing and taste to check the seasoning. Then assemble your bowl. I like to arrange everything individually so that it looks more appetising. Drizzle over the dressing and serve.