Seaweed, amaranth & brown rice bowl
Ready in 45 minutes plus pickling and cooling time | Serves 4 | DF | GF
This bowl is inspired by bibimbap, the Korean dish of rice topped with pickles, vegetables and egg. Almost everything here can be prepared ahead; just cook the rice and poach the eggs close to serving. Add seasonings such as soy sauce and sesame to suit your taste – we love the umami hit of gochujang, the Korean fermented chilli paste. Pickle the mushrooms the day before.
2 cups brown rice, rinsed, drained 4 eggs 50g dried wakame, soaked in boiling water for 2 minutes, drained (see notes) Light soy sauce*, to serve 1 tsp sesame oil, or to taste ½ telegraph cucumber, thinly sliced and sprinkled with salt 2 radishes, thinly sliced on a mandoline and sprinkled with salt 2 sheets toasted nori, thinly sliced 1 bunch chives, cut into batons 1 Tbsp micro greens – optional 1 tsp smoked paprika, or to taste 65g gochujang, thinned with 1 Tbsp water
PICKLED SHIITAKE MUSHROOMS
100ml rice wine vinegar* 2 Tbsp raw sugar 2 Tbsp tamari* 150ml water 100g shiitake mushrooms
TOASTED PUFFED AMARANTH
1 cup puffed amaranth (see notes) 2 Tbsp rice bran oil
1 For pickled mushrooms, add vinegar, sugar, tamari, water and a pinch of salt to a small pan and bring to the boil. Place mushrooms in a bowl, pour vinegar mixture over, set aside to cool, then refrigerate overnight. Drain mushrooms and thinly slice or leave whole.
2 Cook rice in a large saucepan of boiling salted water until tender (about 20 minutes). Drain well and divide between four bowls.
3 For toasted puffed amaranth, stir amaranth in rice bran oil in a saucepan over medium-high heat until golden and fragrant (2-3 minutes). Drain on paper towels and leave to cool.
4 Poach eggs in a saucepan of simmering water until soft-poached (about 3 minutes). Drain and place one on each bowl of rice.
5 Season wakame with soy sauce and sesame oil, mix to combine, then arrange on rice bowls along with pickled mushrooms, cucumber, radish, nori and chives. Scatter with toasted amaranth, micro greens (if using) and smoked paprika, and serve with gochujang.