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Cook Japanese rice
2–3 servings Fridge life: up to 4 days in airtight container
220g white Japanese rice 350ml water, to cook
Wash the grains with cold water directly in your cooking pot, trying to rub off as much of the cloudy starch as possible with your fingers. Discard the water and repeat twice. Drain completely and add the measured water for cooking. Cover with a lid and bring to the boil, then simmer over a low heat for 15 minutes. Remove from the heat and, without removing the lid, leave to rest for 5 minutes before using. If you’re using it in a bento, let it cool slightly before packing it in your bento.
Hiya-yakko – Cool Tofu Scramble Bento or Bowl
‘Hiya-yakko‘ is a Japanese summer side dish: a block of chilled silken tofu, topped with grated fresh ginger, spring onions and soy sauce. In this recipe, I’ve made it into a complete meal by adding it over rice, with colourful veggies and a sprinkle of nori and sesame seed for extra deliciousness! This recipe can be made either as a bento to take as a packed lunch or as a bowl to eat right away.
Ingredients per 1 serving
1 portion of cooked Japanese rice or brown rice (cooled if using for bento, or can be hot if eating right away) Around 100g organic silken tofu (I use Clearspring) Any seasonal salad veggies, chopped, I recommend: Some type of lettuce or green leaves Cucumber Tomato Peppers Optional: 1 teaspoon dried instant wakame 1/2 teaspoon grated ginger 1 tablespoon Japanese soy sauce (I use tamari or shoyu) A drizzle of toasted sesame oil 1 spring onion, finely chopped Toasted sesame seeds Optional: pinch of chilli flakes 1/4 nori sheet, finely shredded with scissors
Make a bed of rice in your bento box or bowl. Place the tofu and the veggies on top, arranging them so they are in separate little mounds. Finely grate the ginger over the tofu (using a microplane or box grater) then drizzle over the soy sauce and sesame oil. Top with spring onion, sesame seeds and optional chilli. Use scissors to shred the nori in the thinnest strips possible and add those last.
Fridge life: up to 24 hours.
Get more recipes and plant based food inspiration on Sara’s Instagram account @shisodelicious Recipe adapted from Bento Power: Brilliantly Balanced Lunchbox Recipes by Sara Kiyo Popowa (Kyle Books) www.shisodelicious.com