Roasted veg, fruity & furikake donburi
Embrace the flavours of autumn with this Japanese-inspired rice bowl featuring roasted Brussels sprouts, apricot, apple, and beetroot. Topped with a sprinkle of savoury furikake, you're sure to "fall" for the delightful blend of textures and tastes.
Ingredients
Toppings:
Sauce:
Furikake:
Preparation
Step 1
120 g Sushi rice – 200 g Brussels sprouts – 40 ml Kikkoman Naturally Brewed Soy Sauce – 30 g Honey
Cook the rice according to the instructions on the packet.
Halve the Brussels sprouts and mix them with the Kikkoman Soy Sauce and honey. Set aside for 30 minutes, then bake in a preheated oven at 200 °C for 20 minutes.
Step 2
1 Apricot – 1 Apple – 1 Boiled beetroot
Wash the apricot and apple. Cut the apricots, apple and peeled beetroot into small pieces.
Step 3
1 Garlic clove – 1 tsp Raw ginger – 60 ml Kikkoman Naturally Brewed Soy Sauce – 60 ml Kikkoman Mirin-Style Sweet Cooking Seasoning – 20 ml Lime or Yuzu juice – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp Orange peel
Chop the ginger and garlic, add the remaining ingredients to the sauce and mix thoroughly.
Step 4
1 Nori sheet – 1 tsp Black sesame seeds – 1 tsp Roasted white sesame seeds – 1 tsp Sansho pepper
Crumble the nori and mix with the sesame seeds and the sansho pepper.
Put the rice in a bowl, arrange the remaining ingredients in sections, pour the sauce over everything and sprinkle with the furikake.
There are various types of furikake available in online shops. Choose the one you like best.
Recipe-ID: 1366
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120 g Sushi rice – 200 g Brussels sprouts – 40 ml Kikkoman Naturally Brewed Soy Sauce – 30 g Honey
Cook the rice according to the instructions on the packet.
Halve the Brussels sprouts and mix them with the Kikkoman Soy Sauce and honey. Set aside for 30 minutes, then bake in a preheated oven at 200 °C for 20 minutes.
1 Apricot – 1 Apple – 1 Boiled beetroot
Wash the apricot and apple. Cut the apricots, apple and peeled beetroot into small pieces.
1 Garlic clove – 1 tsp Raw ginger – 60 ml Kikkoman Naturally Brewed Soy Sauce – 60 ml Kikkoman Mirin-Style Sweet Cooking Seasoning – 20 ml Lime or Yuzu juice – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp Orange peel
Chop the ginger and garlic, add the remaining ingredients to the sauce and mix thoroughly.
1 Nori sheet – 1 tsp Black sesame seeds – 1 tsp Roasted white sesame seeds – 1 tsp Sansho pepper
Crumble the nori and mix with the sesame seeds and the sansho pepper.
Put the rice in a bowl, arrange the remaining ingredients in sections, pour the sauce over everything and sprinkle with the furikake.
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