Donburi Japanese rice bowl

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Servings:

4

200g brown rice120g red cabbage, shredded2 tsp rice vinegar1 tsp sesame oil1 tsp agave syrup1 aubergine, chopped small200g shiitake mushrooms, chopped small4 shallots, chopped finely2 carrots, julienned1 avocado, stoned, peeled and sliced80ml soy sauce50ml mirin1 tbsp maple syrup1/2 tsp freshly grated ginger1 garlic clove, crushedHandful of toasted nori flakes1 tbsp schichimi togarashi (If you don't have this blitz cayenne pepper, sesame seeds & black pepper)Handful of black sesame seeds

1

Cook the rice according to packet instructions

2

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

3

Mix well and leave to pickle

4

Mix the ingredients for the donburi sauce together

5

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

6

Fry the aubergine, mushrooms & shallots for 10 minutes

7

Add the donburi sauce and let it cook for 5 mins

8

Divide the rice and vegetables between 4 bowls

9

Add the cabbage, carrots & avocado

10

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

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