Black Garlic Broccoli Bowl with Kimchi & Edamame
over rice with furikake & soy mayonnaise
Edamame grow in bunches on branches; in fact, the term "edamame" comes from the Japanese "eda", meaning branch, and "mame", meaning beans - literally translating to "beans on branches"!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Basmati rice
200 g
Broccoli
½ bunch
Scallions
25 g
Edamame
(Contains: Soja)
½ piece
Yellow carrot
15 g
Black garlic marinade
5 milliliters
Sesame oil
(Contains: Sesamzaad)
25 g
Kimchi
½ sachet(s)
Furikake
(Contains: Soja, Sesamzaad, Gluten, Tarwe)
10 milliliters
Reduced salt soy sauce
(Contains: Soja, Gluten, Tarwe)
Not included in your delivery
175 milliliters
Water for the rice
½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan (see pantry for amount).
- Cook the rice for 10 - 12 minutes, covered. Turn off the heat and allow to stand for 5 minutes, still covered.
- Cut the head of the broccoli into florets and dice the stem.
- Boil plenty of salted water in a large deep frying pan and cook the broccoli for 3 - 5 minutes, then drain and set aside.
- Finely chop the scallions and separate the white part from the greens.
- Heat the sunflower oil in the same deep frying pan over high heat.
- Fry the broccoli with the white part of the scallions for 2 minutes.
- Add the black garlic marinade and fry for 1 more minute.
- Grate the carrot, then transfer to a bowl.
- Add the sesame oil and season to taste with salt and pepper, then mix well to combine.
- In a small bowl, combine the mayonnaise with the soy sauce.
- Season to taste with salt and pepper.
- Serve the rice in bowls and arrange everything on top.
- Garnish with the scallion greens and the furikake.
- Drizzle with the soy mayonnaise to finish.
