Japanese🍚 Starches

Japanese-Style Vegetarian Buddha Bowl

Name: Japanese-Style Vegetarian Buddha Bowl
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1 cup Multigrain rice; 1 tsp Granulated sugar; ¼ tsp Salt; 1 tbsp Rice vinegar; 100 g Dried tofu; ½ tbsp Mirin; 1 tsp Soy sauce; 1 tsp Sesame oil; 4 Baby corn; 3 Okra; 80 g Kabocha squash; 1 tsp Granulated sugar; ½ tbsp Vinegar; 1 tsp Soy sauce; ¼ Red onion; 100 ml Rice vinegar; 60 ml Water; 2 tbsp Granulated sugar; 1/3 tsp Salt; 1 clove Garlic; 40 g Frozen edamame; 3 Cherry tomatoes; ¼ Zucchini; 3 tbsp White sesame powder; 1 tbsp Mirin; 1 tsp Vinegar; 1 tsp Soy sauce; 1 tbsp Soy milk

🍽 Serves 1

A light and healthy vegetarian Buddha bowl featuring sushi-style multigrain rice as the base, topped with seasoned dried tofu, baby corn, okra, kabocha, edamame, cherry tomatoes, zucchini, and pickled red onion, finished with a homemade soy milk and sesame dressing.

Low-cal

Adapted from a video by MASAの料理ABC

不用肉也超滿足！夏日和風佛陀碗｜8種蔬菜，簡單做出色彩繽紛的健康蔬食料理

Watch on YouTube

Ingredients

Multigrain riceabout 180g1 cup
Granulated sugarfor seasoning the rice1 tsp
Saltfor seasoning the rice¼ tsp
Rice vinegarfor seasoning the rice1 tbsp
Dried tofu100 g
Mirinfor seasoning the tofu½ tbsp
Soy saucefor seasoning the tofu1 tsp
Sesame oilfor seasoning the tofu1 tsp

Granulated sugarfor seasoning the vegetables1 tsp

Vinegarfor seasoning the vegetables½ tbsp

Soy saucefor seasoning the vegetables1 tsp

Rice vinegarfor pickling the onion100 ml

Waterfor pickling the onion60 ml

Granulated sugarfor pickling the onion2 tbsp

Saltfor pickling the onion1/3 tsp

Garlicfor pickling the onion1 clove

White sesame powderfor the sesame dressing3 tbsp

Mirinfor the sesame dressing1 tbsp

Vinegarfor the sesame dressing1 tsp

Soy saucefor the sesame dressing1 tsp

Soy milkfor the sesame dressing, can add up to 2 tbsp as needed1 tbsp

Steps

1
Cook the multigrain rice. Once slightly cooled, mix in the granulated sugar, salt, and rice vinegar until well combined for a sushi-style flavor.
2
Prepare the dried tofu: cut into appropriate pieces and mix with mirin, soy sauce, and sesame oil to season.
3
Prepare the vegetables: wash and cut baby corn, okra, and kabocha squash, seasoning them with granulated sugar, vinegar, and soy sauce.
4
Pickle the red onion: submerge thin slices in a mixture of rice vinegar, water, granulated sugar, salt, and garlic.
5
Cook the frozen edamame and set aside.
6
Make the soy milk and sesame dressing: combine white sesame powder, mirin, vinegar, soy sauce, and soy milk until smooth and well blended.
7
Assemble the Buddha bowl: arrange the seasoned multigrain rice as the base, then top with all the prepared toppings and vegetables for a colorful presentation.
8
Drizzle with the soy milk and sesame dressing and serve.

Japanese-Style Vegetarian Buddha Bowl

Ingredients

Steps

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