Shichimi Mushroom Rice Bowl
Ingredients
The base
The cooking fats
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
unsalted butter
The aromatics
-
2
cloves
garlic, very thinly sliced
-
to taste
fine-grain sea salt
The vegetables
-
12
ounces
chanterelles or mushrooms of your choice, sliced ~1/4-inch thick
-
8
ounces
firm tofu, cut into tiny cubes
-
1
small bunch
kale, well chopped (about 3 oz / 85 g)
The seasoning
-
to taste
Shichimi Togarashi or red pepper flakes
Instructions
- Heat the olive oil and butter in a large skillet over high heat.
- Add the mushrooms in a single layer and cook until they release their liquid and brown, about 5 minutes.
- Stir in the garlic 20 seconds before the mushrooms finish cooking.
- Transfer the mushrooms to a plate and set aside.
- In the same skillet, cook the tofu with a couple pinches of salt over medium-high heat until heated through and starting to brown.
- Stir in the kale about one minute before the tofu is done and cook until it collapses.
- Season all components generously with Shichimi Togarashi and salt to taste.
- Serve by placing a heaping spoonful of brown rice topped with the tofu/kale mixture and mushrooms.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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