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Koji Umami Bowl With Sweet Potato And Greens
Koji Umami Bowl With Sweet Potato And Greens

Taking inspiration from poke bowls and using Japanese methods of preparation, this dish is a mix of textures from chewy grains through to a syrupy honey, silky tofu and a variety of crunchy pickled vegetables. The pickled elements bring a sharp sourness which is balanced through sweet goji berries, sweet potato, and a sweet and umami-rich dressing of shio koji and five spice. The cooked grains add a deep savory element and nourishing feel to the dish.

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Ingredients

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Sốt Trộn

  • Best Foods Real Mayonnaise 3L 250.0 g
  • Shio koji sauce 25.0 g
  • Xì dầu 10.0 g
  • Honey 20.0 g
  • Five-spice powder 1.0 g

Ngũ Cốc Koji Umami cùng Khoai Lang và Rau Xanh

  • Brown Rice 600.0 g
  • Daikon 250.0 g
  • Sweet potato 500.0 g
  • Olive Oil 25.0 g
  • Barley 300.0 g
  • Five-spice powder 10.0 g
  • Wolfberry 50.0 g
  • Rice wine 10.0 g
  • Sliken tofu 300.0 g

Taking inspiration from poke bowls and using Japanese methods of preparation, this dish is a mix of textures from chewy grains through to a syrupy honey, silky tofu and a variety of crunchy pickled vegetables. The pickled elements bring a sharp sourness which is balanced through sweet goji berries, sweet potato, and a sweet and umami-rich dressing of shio koji and five spice. The cooked grains add a deep savory element and nourishing feel to the dish.

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Preparation

  1. Sốt Trộn

    • Mix all the ingredients well.

  2. Ngũ Cốc Koji Umami cùng Khoai Lang và Rau Xanh

    • Mix the rice vinegar with the honey. Pickle the daikon cubes in the marinade overnight. 
    • Roast the sweet potato cubes gently in olive oil – add the five spice at the end of the roasting. 
    • Mix black rice, barley, sweet potato, baby kale, tofu cubes, pickled daikon cubes and goji berries into a salad. 
    • Top it off with toasted sesame seeds and watercress. Serve the dressing on the side.