Japanese Vegetarian Breakfast Bowl – A Symphony of Flavors & Textures

Allergens

Soy (in soy sauce)

Ingredients

• 1 cup cooked short
• grain white rice or sushi rice
• 1/2 cup cooked quinoa
• 4 shiitake mushrooms, sliced
• 1 cup edamame, shelled and steamed
• 1 small cucumber, thinly sliced
• 1 sheet nori, cut into thin strips
• 1 block firm tofu, diced
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted

Instructions

1. Prepare your grains by cooking the short grain white rice or sushi rice according to package instructions. In a separate pot, cook quinoa following package directions and let it cool.
2. In a small bowl, whisk together soy sauce, mirin, rice vinegar, and sugar until dissolved. Set aside.
3. Heat a non stick pan over medium heat. Add sliced shiitake mushrooms and cook for 4 5 minutes or until tender. Remove from the pan and set aside.
4. In the same pan, add diced tofu and cook for 3 4 minutes on each side or until golden brown. Remove from the pan and toss in the prepared sauce.
5. Assemble your breakfast bowl by dividing cooked rice, quinoa, shiitake mushrooms, tofu, edamame, cucumber slices, nori strips, and green onions evenly between two bowls. Drizzle any remaining sauce over the top and garnish with toasted sesame seeds.

Chef’s Insight

Balance is key in Japanese cuisine; focus on creating harmony between flavors, textures, and colors.

Notes

Adjust the seasoning according to your taste preference.