Ingredients
Prepare Pickled Carrots
-
Water 1 cup
-
Vinegar (apple cider, rice wine, or white) 0.33 cup
-
Sugar 2 Tbsp
-
Salt 2 tsp
-
Carrots, julienned 4 each
Sesame Ginger Dressing
-
Rice vinegar 3 Tbsp
-
Soy sauce, low sodium 1 Tbsp
-
Ginger, minced 1 Tbsp
-
Sugar 2 tsp
-
Sesame oil 2 tsp
-
Japanese Sesame paste OR Tahini 0.33 cup
Finish the Bowl
-
Japanese Fried Rice 10 cups, prepared
-
Cabbage, red, shredded 4 cups
-
Kale, shredded 4 cups
-
Almonds, sliced, toasted
Preparation
-
Prepare Pickled Carrots
- Combine water, vinegar, sugar, and salt in a sauce pot. Bring to a boil and removed from heat. Add warm pickling liquid to a heat safe bowl with carrots. Let sit for 10 minutes. Drain carrots and cool in fridge until ready to use.
-
Sesame Ginger Dressing
- Combine all ingredients and refrigerate until ready to use.
-
Finish the Bowl
- In a mixing bowl combine cabbage, kale, and Sesame Ginger Dressing.
- Build bowl starting with Japanese Fried Rice and top with dressed kale and cabbage mixture, pickled carrots, and toasted almonds.
- Garnish with nori, sesame seeds and togarashi if desired.