"The ultimate vehicle for our Peanut Rãyu, our Rãyu Rice Bowls sit somewhere between a Korean bibimbap and a Japanese donburi. Feel free to swap out the ingredients for whatever is in season, or whatever you have in the fridge. Mushrooms work just as well as aubergines. If tofu isn’t your bag, try a different protein. And you can basically pickle anything and it’ll taste good. If you only do one thing with our rãyu, do this. You won’t be disappointed."
This recipe was created by our friends at White Mausu.
Ingredients for Rayu Rice Bowls
- 1⁄2 bag peas
- 4 tbsp pickled radish
- 4 tbsp pickled cucumber
- 4 tbsp kimchi
- 2 aubergines, cut into medium sized chunks
- 3 tbsp miso
- 4 tbsp Peanut Rãyu
- Block of Tofu
- Generous glug of Tamari
- Generous glug of sesame oil
- Handful of sesame seeds
- 360g rice (any short-grain, white rice)
- Handful of chopped chives, coriander and spring onion
How to make Rayu Rice Bowls
- Boil the peas for a couple of minutes, running them under cold water once boiled to stop them cooking more and ensuring they still retain a bit of a bite.
- We always have a jar of pickled radish in the fridge. It keeps for weeks and is an amazing acidic kick in your salads and sandwiches. Mix sliced radishes with rice or any clear vinegar, a sprinkling of sugar, some grated ginger and a few Sichuan peppercorns and wait. Either a few hours or a few weeks, it’s up to you.
- Cucumber pickle is very quick to make. Finely slice a cucumber, ideally using a mandoline, sprinkle with salt, sugar and grated ginger, and leave it for 10 minutes or more to release its juices.
- For the aubergine. Preheat the oven to 200°C. Cut the aubergines into medium sized chunks and arrange on a baking tray with low sides making sure it’s not overcrowded (if it is PLEASE use two trays). Cover the aubergines in tons of olive oil. Aubergines really do love oil - it’s what makes them go so deliciously gooey. Add the miso plus salt and pepper. Roast for about 20 minutes. The chunks should be totally soft when pressed and the edges should be a little charred. Sometimes they need a good shuffle and a little longer in the oven. Taste to check if they need any more seasoning.
- For the Tofu. It’s really key that all of the liquid is squeezed out of tofu - this is the key to a tastier end result. Wrap the block in a tea towel, stick it between two plates, then place a big, heavy object on top (we use a utensil jar). Leave it to be “squished” for a few hours, or overnight if you like it super dry. When it’s suitably dried out, marinade in some glugs of tamari and sesame oil. Season and sprinkle with sesame seeds, then roast in the oven at 180°C for twenty minutes until nicely browned.
- For the sticky Japanese rice. Rice cookers are the best thing EVER. They do all of the work for you and your rice comes out perfectly fluffy every time. No rice cooker? No problem. We work off a ratio of 11⁄2 cups of water to every 1 cup of rice. 360g equates to approx. 2 cups of rice so 3 cups of water is needed here. Wash the rice a few times in a sieve, put it in a big pot, add some salt and the water and bring to the boil. Once boiling, pop a lid on, turn down the heat to a simmer and cook for 15 minutes - no peeking!
- Divide the rice between four fairly high-sided bowls and assemble all of the above on top of your sticky rice. We like to go around in a circle giving each topping its own space. Keep the kimchi, rãyu, peas and cucumber apart - their auras are too similar. Pop your tofu on top, centre-stage (fried eggs or salmon fillets also work well) and top with the chives, coriander and spring onion.