The boys love rice and broccoli – so that’s where these simple Japanese Veggie Bowls started. You can’t go wrong with some tender brocolini stir fried with sesame oil, garlic, ginger and chili.
The plan was to have this as a meatless meal on Monday night, but when the boys got home I knew it wasn’t going to cut it. So I decided to add some Japanese chicken to the bowl.
I make up the chicken and then freeze them in batches of two – for times just like this. Or I make up bowls with rice noodles and Asian greens. Two chicken marylands can go a long way.
Recipe: Japanese Veggie Bowls
- 2 packets of spicy brown rice with quinoa and a touch of chili
- 3 bunches of brocolini
- 2 carrots
- 1/4 head of purple cabbage
- 6 cloves of garlic
- 3cm of ginger
- 1 tbsp of sesame oil
- 2 tbsp of soy sauce
- 2 tbsp of mirion
- 200g of honey soy tofu
- black and white sesame seeds
- 1 chili
- 1 bunch of coriander
Finely slice the ginger and crush the garlic. Heat up the sesame oil and begin to stir fry the ginger, garlic, finely sliced chili and brocollini.
Using a peeler, peel the carrot into thin strips and finely slice the purple cabbage. Toss in a bowl with soy sauce and mirion.
Follow the instructions on the rice. And heat through the honey soy tofu.
Allow family members to assemble their own bowls.
Now if you too have hungry, hungry hippos and think that you would like to add some Japanese chicken to the bowl, then here is my recipe for that:
Recipe: Japanese chicken
- 1 tablespoon fresh ginger
- 1/4 cup mirin
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 6 chicken marylands (skin on, bone in)
Marinate the chicken in ginger, mirin, honey, soy, rice vinegar and sesame oil over night. Then simple roast in the oven for 45-50 minutes at 180 degrees.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
