Japanese Vegetarian Breakfast Bowl: A Delightful Fusion of Textures and Flavors

Allergens

Soy (from soy sauce and tofu)

Ingredients

• 1 cup sushi rice
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup asparagus, trimmed and chopped
• 1/2 cup carrots, julienned
• 1/2 cup enoki mushrooms, trimmed and separated
• 1/4 cup mirin
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 block firm tofu, drained and pressed
• 1 sheet nori, cut into strips
• 1 avocado, sliced
• 1/4 cup green onions, thinly sliced
• Toasted sesame seeds (for garnish)

Instructions

1. Cook the sushi rice according to package instructions and set aside.
2. In a pan, sauté shiitake mushrooms until they release their moisture and begin to brown. Add asparagus and carrots, cooking for an additional 3 4 minutes. Set aside.
3. In a separate pan, cook the enoki mushrooms until slightly crispy. Remove from heat.
4. In a small bowl, whisk together mirin, soy sauce, rice vinegar, and sugar. Set aside.
5. Heat a non stick skillet over medium heat. Add pressed tofu and pour sauce mixture over it. Cook until the sauce thickens and tofu is golden brown on both sides. Remove from heat and let cool slightly.
6. Assemble the bowl by placing cooked rice at the bottom, followed by sautéed vegetables, enoki mushrooms, and tofu. Top with avocado slices, nori strips, green onions, and sesame seeds.

Chef’s Insight

To achieve the perfect texture, cook the rice just until it is no longer chalky but still has a slightly al dente bite.

Notes

This recipe can be easily scaled up or down depending on the number of servings needed.