Japanese Rice Bowl
Traditionally, a bowl of white rice is part of every meal in Japan, even breakfast! Pickled vegetables, fish, and a miso broth are often served. This version serves vegetables on top of the rice and is flavored with soy sauce and fresh ginger. The toppings add an authentic twist of toasted sesame seeds and the option of strips of seaweed called “nori,” the kind used to make sushi. Add a fresh crunch with this cabbage salad.
Serves 4 to 6
- 1½ cups short-grained white rice
- 3 cups water
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1-inch piece fresh ginger root, peeled and minced
- 2 garlic cloves, minced
- 3 carrots, thinly sliced
- ½ cup edamame, shelled
- 1 red bell pepper, thinly sliced
- 3-4 heads baby bok choy, chopped
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 green onion, thinly sliced
- 1 sheet nori, crumbled into small pieces
- 2 tablespoons toasted sesame seeds
Make the Rice
- Put the rice into a bowl with some cool water. Swirl the rice around and then drain the rice. Repeat this process 2 times, until the water is clear.
- In a medium saucepan, bring 3 cups water and the salt to a boil over high heat. Add the rice and return to a boil. Reduce heat to low, cover, and cook for 15 to 18 minutes, until all the water is absorbed and the rice is completely cooked. Do not stir.
- Remove from heat and allow the rice to sit, covered, for about 10 minutes.
Make the Vegetables
- In a skillet, heat the vegetable oil over medium-high heat. Add the ginger, garlic, carrots, and edamame and cook for 2 to 3 minutes, stirring often.
- Add the bell peppers and bok choy. Cover and cook for several minutes more, until the vegetables are cooked, but still crisp.
- Remove from heat and stir in the soy sauce and green onions.
- To serve: Top rice with vegetables and garnish with a sprinkling of toasted sesame seeds and nori. Serve cabbage salad on the side.