Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Fusion Rice Bowl with Miso-Soy Vegetables
A delicious and colorful Asian fusion rice bowl combining Japanese miso, Korean chilli, Thai sesame, and Vietnamese flavors. This beginner-friendly dish features perfectly cooked rice topped with stir-fried vegetables in a savory-sweet sauce that's ready in under 30 minutes.
30 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour2/10
Umami6/10
Spicy2/10
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Ingredients(16 items)
- 12 cups rice (cooked)
- 22 tablespoons miso paste
- 32 tablespoons soy sauce
- 41 tablespoon sesame oil
- 51 tablespoon rice vinegar
- 61 teaspoon honey
- 71 medium onion (sliced)
- 81 sweet pepper (diced)
- 91 cup leek (sliced into 2-inch pieces)
- 101 medium cucumber (sliced)
- 112 cocktail tomatoes (halved)
- 121 teaspoon chilli flakes
- 132 tablespoons olive oil
- 141 tablespoon sesame seeds
- 151/2 teaspoon salt
- 161 tablespoon chive (chopped)
Nutrition Information(per serving)
385
Calories
8.2g
Protein
58.3g
Carbs
12.5g
Fat
Instructions
- 1
Cook the rice according to package directions and set aside. If you don't have pre-cooked rice, start by boiling 1 cup of rice in 2 cups of water for about 15-18 minutes until tender.
- 2
In a small bowl, mix together the miso paste, soy sauce, sesame oil, rice vinegar, and honey. This is your fusion sauce. Stir until the miso paste is fully dissolved and smooth.
- 3
Heat 2 tablespoons of olive oil in a large pan or wok over medium-high heat. Once hot, add the sliced onion and sweet pepper. Stir-fry for 3-4 minutes until they start to soften.
- 4
Add the leek slices to the pan and continue stir-frying for another 2-3 minutes. The vegetables should be tender but still slightly crisp.
- 5
Pour the fusion sauce over the vegetables and sprinkle the chilli flakes. Stir everything together for 1-2 minutes until the sauce coats all the vegetables evenly.
- 6
Divide the cooked rice into bowls and top with the stir-fried vegetables and sauce. Arrange the fresh cucumber slices and halved cocktail tomatoes on top.
- 7
Sprinkle with sesame seeds and chopped chive as garnish. Serve immediately while hot.
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