Donburi Japanese rice bowl

Rice & Veg

200g brown rice

120g red cabbage, shredded

2 tsp rice vinegar

1 tsp sesame oil

1 tsp agave syrup

1 aubergine, chopped small

200g shiitake mushrooms, chopped small

4 shallots, chopped finely

2 carrots, julienned

1 avocado, stoned, peeled and sliced

Donburi sauce

80ml soy sauce

50ml mirin

1 tbsp maple syrup

1/2 tsp freshly grated ginger

1 garlic clove, crushed

Nori & sesame sprinkle

Handful of toasted nori flakes

1 tbsp schichimi togarashi (If you don't have this blitz cayenne pepper, sesame seeds & black pepper)

Handful of black sesame seeds

Cook the rice according to packet instructions

Place cabbage in a bowl with the rice vinegar, sesame oil and agave

Mix well and leave to pickle

Mix the ingredients for the donburi sauce together

Heat frying pan over medium heat and add a splash of oil

Fry the aubergine, mushrooms & shallots for 10 minutes

Add the donburi sauce and let it cook for 5 mins

Divide the rice and vegetables between 4 bowls

Add the cabbage, carrots & avocado

Mix the nori & sesame sprinkle altogether and sprinkle over the bowls