Recipe

Japanese Rice Bowl

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Japanese Rice Bowl

Aubergine sautéed in soy sauce, garlic, honey and chilli served on brown rice with red cabbage salad made with Japanese mayo. Crispy sesame kale chips on the side.




Ingredients to serve 2

  • 1 x aubergines – dice (1cm)
  • ½ clove x garlic – peel, grate & chop
  • 15ml x soy sauce
  • 1 sachet x honey
  • ½ x chilli – cut off end, slice finely
  • ½ tbsp x rice vinegar
  • 2 tbsp x water
  • 2 x radishes – slice finely
  • ⅛ x red cabbage – slice finely
  • 1 tbsp x Japanese mayo
  • 1 tsp x wholegrain mustard
  • 2 x spring onions – cut off ends, slice at an angle
  • 50g x kale – tear
  • ½ tsp x sesame seeds
  • ½ cup x brown rice
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x aubergines – dice (1cm)
  • 1 clove x garlic – peel, grate & chop
  • 30ml x soy sauce
  • 2 sachets x honey
  • 1 x chilli – cut off end, slice finely
  • 1 tbsp x rice vinegar
  • 4 tbsp x water
  • 4 x radishes – slice finely
  • ¼ x red cabbage – slice finely
  • 2 tbsp x Japanese mayo
  • 2 tsp x wholegrain mustard
  • 4 x spring onions – cut off ends, slice at an angle
  • 100g x kale – tear
  • 1 tsp x sesame seeds
  • 1 cup x brown rice
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Brown rice: Place a large saucepan of lightly salted boiling water on high heat. When boiling, add the rice and cook for 35 minutes. Drain in a colander and set aside.

Step 2

Preparation: Once you have the rice going, prepare all other ingredients as indicated above. Preheat the oven to 160°C.

Step 3

Sauce: Mix these ingredients in a bowl – garlic, soy sauce, honey, chilli (optional), rice vinegar, water (see quantity ingredients above).

Step 4

Aubergine: Place a few glugs of olive oil in a large frying pan on medium-high heat. When hot, add aubergine with a little salt and cook for 10 minutes. Add the sauce you made (in the previous step) and cook for another 5 minutes until the sauce is reduced and the aubergine is cooked through.

Step 5

Kale chips: Rinse the kale and dry in a tea towel. Line a baking sheet with tin foil. Lay the kale on the tin foil (in a single layer) and drizzle with a little olive oil (just a little, don’t drench them). Scatter with sesame seeds, a little salt and pepper. Toss to coat. Place in the oven and bake for about 13 minutes until crisp. Every 5 minutes or so shake the pan. When done (you want them to be crispy but not browned), remove and set aside.

Step 6

Cabbage salad: Mix these ingredients in a salad bowl – red cabbage, radish, spring onion, Japanese mayo, wholegrain mustard. Season with salt and pepper to taste.

Step 7

Serve aubergine on brown rice in a bowl with a portion of cabbage salad and kale chips on the side.