Tōgarashi is a traditional Japanese spice blend. Chili, lemon zest and heavily roasted hemp seed.
^denotes a staple ingredient, not provided by Green Dinner Table.
Cook time: 40 minutes
couple, family
Tōgarashi is a traditional Japanese spice blend. Chili, lemon zest and heavily roasted hemp seed.
^denotes a staple ingredient, not provided by Green Dinner Table.
Preheat the oven to 185 degrees Celsius.
Wash the rice under cold running water until the water runs clear. In a pot, fill with enough water to just cover the rice (about 2 cm above the rice). Add a pinch of salt, bring to a simmer, then cover and reduce the heat to low. Cook covered for 12 minutes, then turn off the heat and allow to sit for another 5 minutes.
While the rice is cooking, peel and dice the kumara into roughly 2 to 3 cm cubes. Toss with a little oil, a pinch of salt and the miso glaze.
Roast for about 15 minutes, until fully cooked and golden brown.
Bring a small pot of water to boil.
Peel the carrot and cut into matchsticks, julienne.
Cut the cucumber in half and thinly slice.
Cut the avocado in half and remove the stone. Scoop out the flesh, dice and place in a bowl.
Cook the edamame for 2 minutes in boiling water then strain.
Once cooked place in a bowl with the avocado and a splash of soy sauce.
Serve the rice, topped with kumara, edamame avocado salad, cucumber and carrot. Dollop on the tōgarashi mayo.
Sprinkle over sesame, drizzle with a little soy if you want and enjoy!
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.