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Ingredient
Mayak vegetable rice bowl
Introduce
Chef :
John Backaraz: The Food ExperienceMayak vegetable rice bowl
There is no excuse not to make this
Ingredient
Food ration :
2 servingsCooking time :
medium
1.5 cups
sushi rice (japanese short grain)
2 cups
water
1 table spoon
sugar
to taste
Salt
1 clove
garlic
2
eggs
1
scallion
1 teaspoon
sesame oil
1/4 cup
standard soy sauce
1/2 table spoon
chili flakes (korean work best)
1/4 cup
thin sliced onion
1 table spoon
lemon juice
1 table spoon
soy sauce (kikkoman)
1/2 table spoon
mirin
Cooking instructions
* Step 1
RICE: Prepare rice per factory instructions (washing beforehand until water runs clear)
* Step 2
When the rice is done, add rice vinegar, salt, and sugar, then fluff up the rice for at least 5 minutes
* Step 3
Refrigerate rice until chilled
* Step 4
MAYAK EGG: In a small pot, lightly sauté garlic, chili flakes, onions, and scallions in sesame oil for 5 minutes
* Step 5
Add the soy sauce and sugar, then bring to a simmer on medium heat for 5 more minutes, stirring until the sugar is dissolved
* Step 6
In a seperare pot, boil eggs for 6 minutes, then immediately peel under lukewarm running water and place in small jar
* Step 7
Cover the eggs with the soy marinade, then wash out the sauce cooking pot with 1/4th cup water and add enough to the jar to cover the eggs.
* Step 8
Marinate: 1 day for runny yolk. 2 days for semi runny yolk. 3 days for molten yolk. 4 days for solid yolk.
* Step 9
CITRUS SAUCE: In a small bowl, mix the soy, mirin, and lemon juice.
* Step 10
FINAL ASSEMBLY: lay down a bed of chilled rice, then top with the vegetables, egg, sauce, and any other desired toppings and enjoy!
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