Teriyaki bowl

Teriyaki bowl

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 594 kcal
, Fat: 15 g
, Carbohydrate: 93 g
, Protein: 14 g
Crunchy vegetables, spicy mushrooms and a delicious homemade teriyaki sauce – this is one of our favourite recipes for a quick lunch or supper!

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

320 g basmati rice
5 dl water

Sauce

6 tbsp soy sauce
6 tbsp mirin (rice wine)
2 tbsp maple syrup

Mushrooms

4 tbsp rapeseed oil
400 g king oyster mushrooms, quartered
4 tbsp soy sauce

Serve

2 carrots, cut into thin slices
1 spring onion incl. green part, finely chopped
½ red cabbage, cut into thin slices
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How it's done

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Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Sauce

Combine the soya sauce, mirin and maple syrup, set aside.

Mushrooms

Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 5 mins., stirring occasionally. Pour in the soya sauce, reduce briefly. Add 4 tbsp of the sauce.

Serve

Serve the rice, mushrooms and vegetables in bowls, drizzle the sauce on top.

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