Korean Vegetable Rice Bowl With Sushi Rice, Water, Flat Leaf Spinach, Soybean Sprouts, Carrots, Zucchini, Fiddlehead Ferns, Vegetable Oil, Fresh Shiitake Mushrooms, Chopped Garlic, Salt, Sesame Oil, Sesame Seeds, Large Eggs, Gochujang, Toasted Nori.
These Korean Marinated Eggs (aka Mayak Eggs) These Mayak Eggs are absolutely phenomenal when served on top of a bed of warm rice, in a noodle dish, or perhaps on top of Kimchi Risotto.
In the bowl/container that you're going to store the eggs in, combine the soy sauce, garlic, mirin, rice.
We can cook Mayak vegetable rice bowl by using 25 ingredients and 10 steps. Here is how you cook Mayak vegetable rice bowl.
Ingredients of Mayak vegetable rice bowl
- You need to prepare of Sushi rice.
- You need to prepare 1.5 cups of sushi rice (japanese short grain).
- You need to prepare 2 cups of water.
- Prepare 2 of table spoons rice vinegar.
- Prepare 1 table spoon of sugar.
- You need to prepare to taste of Salt.
- You need to prepare of Mayak egg.
- You need to prepare 1 clove of garlic.
- You need to prepare 2 of eggs.
- Prepare 1 of scallion.
- Prepare 1 teaspoon of sesame oil.
- Prepare 1/4 cup of standard soy sauce.
- Prepare 1/2 table spoon of chili flakes (korean work best).
- You need to prepare 1/4 cup of thin sliced onion.
- Prepare 2.5 of table spoons sugar.
- You need to prepare of Toppings.
- You need to prepare of Julienned peeled carrot.
- Prepare of Thin sliced red onion.
- Prepare of Thin sliced avocado.
- You need to prepare of Thin sliced peeled cucumber.
- You need to prepare of Whatever else you want (sushi fish, tofu, shitake...).
- Prepare of Citrus sauce.
- You need to prepare 1 table spoon of lemon juice.
- You need to prepare 1 table spoon of soy sauce (kikkoman).
- Prepare 1/2 table spoon of mirin.
Drizzle with the honey dijon dressing and devour. A rice bowl prepared and eaten with flavorful vegetables in a stew. Yakiniku Donburi: Japanese Beef and Vegetable Rice Bowl. For Yakiniku Rice Bowl: Assorted vegetables of your choice.
Mayak vegetable rice bowl directions
- RICE: Prepare rice per factory instructions (washing beforehand until water runs clear).
- When the rice is done, add rice vinegar, salt, and sugar, then fluff up the rice for at least 5 minutes.
- Refrigerate rice until chilled.
- MAYAK EGG: In a small pot, lightly sauté garlic, chili flakes, onions, and scallions in sesame oil for 5 minutes.
- Add the soy sauce and sugar, then bring to a simmer on medium heat for 5 more minutes, stirring until the sugar is dissolved.
- In a seperare pot, boil eggs for 6 minutes, then immediately peel under lukewarm running water and place in small jar.
- Cover the eggs with the soy marinade, then wash out the sauce cooking pot with 1/4th cup water and add enough to the jar to cover the eggs..
- Marinate: 1 day for runny yolk. 2 days for semi runny yolk. 3 days for molten yolk. 4 days for solid yolk..
- CITRUS SAUCE: In a small bowl, mix the soy, mirin, and lemon juice..
- FINAL ASSEMBLY: lay down a bed of chilled rice, then top with the vegetables, egg, sauce, and any other desired toppings and enjoy!.
This rice bowl is chock-full of delicious vegetables and hearty enough to make a satisfying lunch or dinner. The first time I made these rice bowls, I had planned to season the rice like traditional sushi rice, as well as make a dressing for the vegetables. We're kicking off today with this insanely delicious and colorful Mexican Vegetable Rice Bowl. If you ask me what my favorite kind of cuisine is, without fail the answer will always be Mexican. I love that there are so many vegetarian options in Mexican cooking.
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