Ingredients
Prepare the Pickled Carrots
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Water 250.0 ml
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Sugar 30.0 ml
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Salt 10.0 ml
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Vinegar (apple cider, rice wine, or white) 90.0 ml
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Carrots, julienned 4.0 each
Miso Sesame Ginger Dressing
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Rice Vinegar 40.0 ml
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Soy sauce, low sodium 15.0 ml
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Ginger, minced 15.0 ml
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Sugar 10.0 ml
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Sesame oil 10.0 ml
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Japanese Sesame paste OR Tahini 80.0 ml
Assemble the Bowl
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Red cabbage, finely cut in strips 1.0 L
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Kale, shredded 1.0 L
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Japanese Fried Rice, prepared 2.5 L
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Almonds, sliced, toasted
Preparation
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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
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Miso Sesame Ginger Dressing
- Combine all ingredients and refrigerate until ready to use.
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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.