Stone Pot Rice Bowl With Vegetables

This is a mouth-watering stone pot rice bowl recipe. Complete with stir-fry tofu and vegetables, top with a soft-boiled egg and flavored with Korean chili paste and Teriyaki Sauce.






Stone Pot Rice Bowl With Vegetables

Ingredients

3 Pcs (150 grams) Japanese Style Fried Tofu/Atsuage, halved & sliced
1 Tbsp Chopped Ginger
2 Cloves Garlic, chopped
4 Scallions (white/green part, divided), sliced
1/2 Cup Shitake Mushrooms
2 Large Bok Choy, sliced
3 1/2 Cups Cooked Japanese Medium Grain/Gen-Ji-mai Brown Rice (2 portions)
2 Soft-Boiled or Poached Eggs
Teriyaki Sauce
Gochujang/Korean Chili Paste
Vegetable or Peanut Oil, for cooking

Teriyaki Sauce
4 Tbsp Soy Sauce
3 Tbsp Mirin
3 Tbsp Sake
1 Tbsp Sugar

Method

Teriyaki Sauce: Combine all the ingredients, simmer for about 5 minutes until the sauce thickens slightly.

Heat 2 tbsp of oil in a pan, over medium to high heat.

Add tofu slices, ginger, garlic, and stir-fry for about 1 to 2 minutes. Then mix in scallions (white part) and mushrooms, give it a good stir and lastly add the boo choy, stir until all the vegetables are cooked, remove from the heat.

Grease the inside of the stone pot with oil (over medium heat), and add a portion of cooked rice. Stir in the scallions (green part, mix well, and add some Korean chill paste, stir, follow by some Teriyaki sauce. Once the rice are warm and toasty, top with a portion of the stir-fry vegetables and a soft boiled egg. Give it a good stir, drizzle with extra Teriyaki sauce and some Korean chill paste, if desired. Serve warm

Makes 2 servings