This is the cute little brother of the asian inspired noodlebowl.
The same kind of food, that you can enjoy eating out of a big bowl while sitting on the couch.
The perfect fit for a lazy cooking moment.
The whole dish is based on an aromatic sauce, the main flavour component is a spicy korean paste called gonchujang. You can cook this dish with any combination of vegetables and proteins. I took the mixture for the sauce from a Nigella Lawson recipe and changed it a little bit.
Today I choose hokkaido and green aspargus as vegetables, combined with japanese rice.
- 2 Tbsp gochujang paste
- 3 Tbsp soy sauce
- 3 Tbsp mirin
- 3 Tbsp sugar
- 2 splashes roasted sesame oil
- 2 cups sushi rice
- 300 g hokkaido pumpkin, cut in 1 cm pieces
- 8 spears of green aspargus
- 2 Tbsp neutral oil
- 2 spring onions, cut in rings
- 1 Tbsp roasted white or black sesame
Start with washing the rice. I use a sieve on top of a big bowl, where I wash the rice in the water until the water stays clear. This takes about three batches of water. Then drain the rice a bit.
If you are using a rice cooker, top the rice with 3 cups of water. If you have the time, soak the rice in the water for about 30 min before turning it on.
If you don’t have a rice cooker, use a heavy bottomed pot and top also with 3 cups of water.
Put it on the stove on high heat, as soon as the water boils, turn to minimum, let cook covered until all of the water is absorbed, this should take about 20 min.
In the meantime chop the vegetables. You don’t have to peel the hokkaido, which is very convenient. Just remove the seeds and cut in about 1 cm pieces.
Cook in a wok in the 2 Tbsp of oil, stirring occasionally, on medium heat.
After 10 min or so, the hokkaido should be nicely caramelised, add the aspargus. To prepare the aspargus, you only need to cut off the dry parts, if the spears are very thick it’s good to peel them, but only the 3–4 cm off the bottom. If you are lazy, I am sure, you can just leave that and cope with some pieces of thick aspargus skin :-)
To prepare the sauce you only need to throw all of the ingredients together, the mirin, soy sauce, gonchujang paste and sugar, and mix until the sugar has dissolved. In the end two splashes of sesame oil.
After about 7 min the vegetables yould be ready to serve, the aspargus needs only about 5–7 min. Now pour the sauce on top, give it a good stir, that the vegetables are coated nicely and let warm through.
By this time the rice should also be ready, so you can divide everything between two bowls, rice first, then the vegetable and top with some spring onions and roasted sesam.
PS: Today I ate everything on my own …