+

Prepare the Pickled Carrots

  • Water 250 ml
  • Sugar 30 ml
  • Salt 10 ml
  • Vinegar (apple cider, rice wine, or white) 90 ml
  • Carrots, julienned 4 each

Miso Sesame Ginger Dressing

Assemble the Bowl

  • Red cabbage, finely cut in strips 1 L
  • Kale, shredded 1 L
  • Japanese Fried Rice, prepared 2.5 L
  • Almonds, sliced, toasted
  1. Prepare the Pickled Carrots

    • Combine water, vinegar, sugar, and salt in a sauce pot. Bring to a boil and removed from heat. Add warm pickling liquid to a heat safe bowl with carrots. Let sit for 10 minutes. Drain carrots and cool in fridge until ready to use
  2. Miso Sesame Ginger Dressing

    • Combine all ingredients and refrigerate until ready to use.
  3. Assemble the Bowl

    • In a mixing bowl combine cabbage, kale, and Sesame Ginger Dressing.
    • Build bowl starting with Japanese Fried Rice and top with dressed kale and cabbage mixture, pickled carrots, and toasted almonds.
    • Garnish with nori, sesame seeds and togarashi if desired.