Soboro Rice

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12 ingredients

25 Minutes

4 Servings

Easy

Vegan

INGREDIENTS

120ml	oil
1850g	KARANA™ Minced jackfruit meat
60g	ginger, grated
25ml	sesame oil
10g	sesame seeds, toasted
120ml	japanese soya sauce
100ml	mirin
50g	sugar
50g	onions, diced
Rice:
350g	sushi rice, washed and drained
470ml	water
10g	Konbu (optional)
Garnishes:
	edamame beans
	firm tofu, cut into cubes, fried
	pickled ginger, sliced
	spring onions, diced

½ cup	oil
65oz	KARANA™ Ground jackfruit meat
2oz	ginger, grated
4tbsp	sesame oil
1tbsp	sesame seeds, toasted
½ cup	japanese soya sauce
1/3 cup	mirin
4tbsp	sugar
4tbsp	onions, diced
Rice:
12oz	sushi rice, washed and drained
2 cup	water
2.25tbsp	Konbu (optional)
Garnishes:
	edamame beans
	firm tofu, cut into cubes, fried
	pickled ginger, sliced
	spring onions, diced

Preparation Method

1.
Heat oil in a sauté pan and fry KARANA™ MINCED jackfruit meat and ginger until fragrant. Add the rest of the ingredients. Reduce mixture till almost dry.
2.
Cook rice with water and kombu in a rice cooker.
Allow cooked rice to rest for 10 minutes before dividing up into four bowls.
Spoon the cooked KARANA™ MINCED jackfruit meat among the 4 bowls of rice.
3.
Add edamame, tofu cubes and ginger to each bowl of rice.
Garnish with spring onions and serve.

1.
Heat oil in a sauté pan and fry KARANA™ GROUND jackfruit meat and ginger until fragrant. Add the rest of the ingredients. Reduce mixture till almost dry.
2.
Cook rice with water and kombu in a rice cooker.
Allow cooked rice to rest for 10 minutes before dividing up into four bowls.
Spoon the cooked KARANA™ GROUND jackfruit meat among the 4 bowls of rice.
3.
Add edamame, tofu cubes and ginger to each bowl of rice.
Garnish with spring onions and serve.

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Jackfruit meat