Soboro Rice

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12 ingredients

25 Minutes

4 Servings

Easy

Vegan

INGREDIENTS

120mloil
1850gKARANA™ Minced jackfruit meat
60gginger, grated
25mlsesame oil
10gsesame seeds, toasted
120mljapanese soya sauce
100mlmirin
50gsugar
50gonions, diced 
Rice:
350gsushi rice, washed and drained
470mlwater
10gKonbu (optional)
Garnishes:
edamame beans
firm tofu, cut into cubes, fried
pickled ginger, sliced
spring onions, diced
½ cupoil
65ozKARANA™ Ground jackfruit meat
2ozginger, grated
4tbspsesame oil
1tbspsesame seeds, toasted
½ cupjapanese soya sauce
1/3 cupmirin
4tbspsugar
4tbsponions, diced 
Rice:
12ozsushi rice, washed and drained
2 cupwater
2.25tbspKonbu (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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